Black Bottom Cupcakes

Tonight we are headed off to our friend Matt's apartment for a small holiday party he and his girlfriend Alexis are throwing and I asked what we could bring - he replied with "something sweet."

Seeing as though I am "cookie-d out" (for lack of a better term - if you are confused, see previous posts!), I went searching through some of my older recipes that I haven't made in awhile. I stumbled upon this recipe for Black Bottom Cupcakes which I haven't made in ages.

They are tasty, but I'm a little disappointed in how much they stuck to the paper muffin liner when I tried one. Also, I put just about the same amount of cream cheese filling on top of each cupcake but you wouldn't know that because the tops of them al look different. Oh well, they're still good and I'd still make them again! Sometimes it doesn't matter how they look as much as how they taste!

Black Bottom Cupcakes
(from allrecipes.com)

1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips

1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt with a mixer on low until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 20 to 25 minutes. (Note: the original recipe calls for these to be baked 25-30 minutes, mine took only 20 so I reduced the cooking time)