Black Bottom Cupcakes

We celebrated my husband's LAST DAY of classes as a law student with these yummy treats (served on a family tradition plate). I don't love the way they look, but they were certainly moist and delicious. The middle cupcake in the picture is what it looks like if you follow the directions. The others are what it looks like if you do a little batter on the bottom, a dollop of filling and then more batter on top. I was trying to hide the white filling so they would look prettier. In the end, you shouldn't be concerned with how they look because you won't be looking at them long - they are that good!


1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature 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 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 25 to 30 minutes.