Black Bottom Cupcakes

Black Bottom Cupcakes

I mean who could resist a super moist, intensely chocolate cupcake with a creamy cheesecake center and chocolate chips?   Black Bottoms are definitely one of my favorite desserts and it's hard to not visit the fridge often when I know they're in there calling my name!  It's the only cupcake I can think of that's just too good for frosting!   This is a keeper my friends! 

Black Bottom Cupcakes

  

Filling

1 (8 oz) package of cream cheese, softened 
1 large egg, room temperature
1/3 cup granulated sugar

1/8 teaspoon salt

2 ounces semi-sweet or dark chocolate, coarsely chopped

Cupcakes

1 1/2 cups all-purpose flour

1 cup light brown sugar, packed

1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa powder

1/3 cup vegetable oil
1 cup water

1 tablespoon white vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Butter a 12 cup cupcake pan or line with paper liners. I like to use clear or white liners so the colors show through. In a medium mixing bowl, combine room temperature cream cheese, egg, sugar, and salt and beat until smooth and creamy. With spatula, fold in the chocolate chips and set aside.

In another large mixing bowl, mix the flour, brown sugar, baking soda, cocoa, and salt. Next, mix water, vanilla, oil, and vinegar together.  Make a well in the center of the dry ingredients and stir in the wet ingredients just until smooth. Do not over mix your batter. 

Using a large scoop, fill each cup with about 3/4 of the way up. Spoon in a heaping tablespoon of cream cheese filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely. 

Bake for 25 minutes until the batter is set and a toothpick inserted in the center comes out clean.

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