Black Bottom Cupcakes

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 3/4 lb cream cheese, not softened (one and a half 8 oz. packages)
• 1/2 cup sugar
• 1 large egg, at room temperature
• 1/3 cup miniature semisweet chocolate chips
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened dutch cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup canola oil
• 1 cup sugar
• 1 cup buttermilk
• 2 teaspoons vanilla extract

Recipe

• 1 preheat oven to 350°; line two 12-cup muffin tins with 18 cupcake papers.
• 2 make cream cheese filling: in a bowl, beat the cream cheese and sugar until smooth; add in the egg; beat well.
• 3 stir in the chocolate chips; set aside.
• 4 make the cupcakes: combine the flour, cocoa, baking soda, and salt in a bowl; set aside.
• 5 in a big bowl, beat together the oil and sugar, on medium speed.
• 6 add in the dry ingredients in two parts, alternating with the buttermilk and vanilla; making sure all ingredients are well blended.
• 7 carefully spoon batter into cupcake liners, filling them 2/3 full.
• 8 drop a small scoop (about 1 ½ tablespoons) of the cream cheese filling on top of each cupcake.
• 9 bake for 30-35 minutes, or until pick comes out clean.
• 10 cool in tins for 30 minutes; remove from tins and cool completely on a wire rack.