Black Bottom Cupcakes

Also known as Chocolate Cheesecake Cupcakes
Yield: 18

For the Cupcakes:
1-1/2 cups Flour
1 cup Sugar
1/4 cup Cocoa Powder
1 tsp Baking Soda
1 cup Water
1/3 cup Vegetable Oil
1 Tbsp White Vinegar
1 tsp Vanilla

For the Filling:
8 oz Cream Cheese (soft/room temp)
1 Egg
1/3 cup Sugar
1 cup Chocolate Chips

Preheat to 350°F. Mix the dry ingredients for the cupcakes, make a well in the center and add the wet ingredients. Mix well. The batter will be relatively thin–that’s ok. Set aside. In another bowl, mix the cream cheese, egg, and sugar together until light and fluffy. Then stir to add the chocolate chips. Line a muffin tin with cupcake liners, and spoon the batter in, filling each 1/3-1/2 of the way. Drop a spoonful of the cream cheese mixture into batter in each cupcake liner. Bake for 20-25 minutes. Store uncovered in the fridge for up to 3 days. Or share with friends fresh out of the oven! Enjoy!