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Black Bottom Cupcakes II

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Dessert: Black Bottom Cupcakes II

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Servings: 24

all-purpose flour

baking soda

unsweetened cocoa powder

salt

white sugar

vegetable oil

water

vinegar

vanilla extract

cream cheese, softened

egg

white sugar

salt

miniature semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

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