Black Bottom Muffins (Cream Cheese As Topping) - cooking recipe

Ingredients

Cream Cheese Filling
8 ounces cream cheese, room temperature
1/3 cup granulated white sugar, blended or 1/3 cup castor sugar
1 large egg
1/2 teaspoon pure vanilla extract
Chocolate Cupcakes
1 1/2 cups all purpose flour
1 cup granulated white sugar, blended or 1 cup castor sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup corn oil or 1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract

Preparation

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
Cream Cheese Filling:
In your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
Chocolate Cupcakes:
In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl mix the water, oil, vinegar, and vanilla extract.
Make a well in the center of the dry ingredients and STIR (with a whisk) in the wet ingredients until nice and smooth.
Evenly divide the batter among the 12 muffin cups.
Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).
Remove from oven and place on a wire rack to cool.
The cupcakes can be stored in the refrigerator for about 3 - 4 days.