Black Bottom Cupcakes - cooking recipe

Ingredients

Topping
8 ounces cream cheese, softened
1 beaten egg
1/3 cup sugar
1 pinch salt
6 ounces chocolate chips
Cupcake
1 1/2 cups flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup cooking oil (I prefer Extra Light Olive Oil)
1 tablespoon apple cider vinegar
1 teaspoon vanilla

Preparation

Preheat the oven to 350 degrees.
Place cupcake cups into miniature cupcake pans.
Make the topping: Using an electric mixer, beat the cream cheese, egg, sugar and salt until creamy and smooth. Stir in the chocolate chips.
Make the cupcake batter: Sift together the dry ingredients: flour, sugar, cocoa, baking soda and salt. Add the liquid ingredients: water, cooking oil, vinegar and vanilla, and beat for one minute on low speed, then for another minute on medium speed. (The batter may be a little thin.).
Fill small cupcake cups about halfway (or a little more) with the chocolate batter. Drop a scant teaspoon of the cream cheese mixture on top.
Bake for approximately 20 minutes. Makes 4 dozen.
(tip: use a piping back, or a zip lock bag with the corner cut out, to fill the cupcake cups with the batter, especially if you are doubling this recipe for a crowd.).