Black Bottom Cupcakes

By Judycakes

Ingredients

• Filling:
• 8 ounces cream cheese at room temperature
• 1/3 cup granulated sugar
• 1 large egg, at room temperature
• 2 ounces mini chocolate chips
• dash salt
• Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 cup firmly packed light brown sugar
• 5 tablespoon unsweetened cocoa powder (natural)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon white or cider vinegar (I used cider)
• 1 teaspoon vanilla extract

Details

Servings 12

Preparation

Step 1

To make the filling: Beat the cream cheese, sugar and egg together until smooth. Stir in the mini chocolate chips.

To make the cupcakes: preheat oven to 350′F. Prepare you muffin tin with paper wrappers. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda and salt-stir with a whisk. In a separate bowl, mix together the water, oil, vinegar and vanilla.

Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth- do not overmix. Divide batter among muffin cups, I filled about 1/2 way. Then add a few tablespoons of the filling to the cupcakes. Bake for 25 minutes, or until the tops are slightly golden brown and feel springy when gently pressed. Let them cool in the pan till they are set, about 20 minutes. Then cool completely on a cooling rack.