Black Bottoms

Ingredients

• 1 package(s) (8 oz.) cream cheese
• 1 eggs
• 1 1/3 cup(s) granulated sugar
• 3/4 teaspoon(s) kosher salt
• 1 cup(s) mini chocolate chips
• 1 1/2 cup(s) all-purpose flour
• 1/4 cup(s) unsweetened cocoa
• 1 teaspoon(s) baking soda
• 1/2 cup(s) canola oil
• 1 teaspoon(s) white vinegar
• 1 teaspoon(s) vanilla extract

Preparation

1. Heat oven to 350. Line mini muffin tins with paper liners. Using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and 1/4 tsp of the salt in a large bowl until creamy; stir In the chocolate chips.


2. In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt. Add the oil, vinegar, vanilla and 1 cup water, and mix until fully incorporated.


3. Spoon enough of the chocolate batter into each cup so that they are filled halfway. Top each with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.


4. Bake until the cupcakes are puffed and barely golden, 15 to 20 minutes.


5. Makes 5 dozen.