black bottom cupcakes

Love these cupcakes!  And, so do the kids.  So rich and decadent.  The chocolate pairs perfectly with the cheesecake-like centers.  And chocolate frosting tops it off.  Enjoy!

Black Bottom Cupcakes
Adapted from Taste of Home

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1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

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

In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.

For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.

Fill paper-lined muffin cups half full with chocolate batter. Drop a heaping teaspoonful of cheese mixture in center of batter of each cupcake.

Bake at 350° for 25 minutes. Cool in pans for 10 minutes before removing to racks to cool completely.

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I topped the cupcakes with a rich, chocolate espresso frosting. Could also use a prepared chocolate frosting, but this way, I was able to have lots of leftovers!  Store cupcakes in refrigerator.

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Yield: 20-24 cupcakes.  Enjoy!