Black Bottom Goodness

I tasted my first ever black bottom cupcake when I baked up a batch several months ago. The earlier version was covered in chocolate glaze and known by another name, cream cheese-stuffed chocolate cupcakes. From that first cupcake I knew I was a fan. Chocolate, cake in the form of a cupcake, and cream cheese, what isn't to love? This recipe got rave reviews on allrecipes, and truly couldn't have been easier. The recipe as it appears on allrecipes yields twice as much cream cheese filling as it does cake batter, so through trial I ended up making two batches of cake batter. Next time? I'll just make one double batch. Even with a double batch of cupcake batter, which ends up with about 30 cupcakes you still have a generous amount of filling in each cupcake. They were delish the first day, but after refrigerating them over night I thought they were even better. I don't know what it is, but something about cold chocolate cake, all moist and dense, it's hard to resist. Yum! Black Bottom Cupcakes Filling 1 (8 ounce) package cream cheese, softened 1 egg 1/3 cup white sugar 1/8 teaspoon salt 1 cup miniature semisweet chocolate chips Cake Batter 3 cups all-purpose flour 2 cup white sugar 1/2 cup unsweetened cocoa powder 2 teaspoon baking soda 1 teaspoon salt 2 cup water 2/3 cup vegetable oil 2 tablespoon cider vinegar 2 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 until light and fluffy. Stir in the chocolate chips and set aside. In a large bowl, mix together the flour, 2 cup sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/2 full with the batter and top with a dollop of the cream cheese mixture. Bake in preheated oven for 25 to 30 minutes.