CUPCAKES - BLACK BOTTOM CUPCAKES

Makes 24 cupcakes (or 72 mini-cupcakes)

CREAM CHEESE BATTER:

 1 package (8 ounces) cream cheese

1 egg

1/3 cups sugar, divided

1/8 teaspoon salt

1 cup (6 ounces) chocolate chips

CHOCOLATE BATTER:

 1  ½ cups all-purpose flour

1 cup sugar

¼ cup cocoa powder

1 teaspoon baking soda

1 cup water

1/3 cup vegetable oil

1 tablespoon vinegar [white]

1 teaspoon vanilla

 Preheat the oven to 350F.

In a medium bowl with an electric mixer, beat cream cheese, egg, 1/3 cup sugar and salt.  Stir in chocolate morsels; set aside.

In a large mixing bowl, sift together flour, cocoa, remaining 1 cup sugar and baking soda.  Add water, oil, vinegar and vanilla.  Beat until well mixed.

Fill 24 paper-lined muffin cups with one-third full with chocolate batter.  Top each with a heaping spoonful of cream cheese mixture.  Bake in a preheated oven for 30-35 minutes. 

MY NOTE:  This recipe will make about 72 mini-muffins.  Bake for about 9-12 minutes.  The regular muffins bake for about 30 minutes.   

From Food Editors’ Favorites:  Desserts edited by Barbara Gibbs Ostmann and Jane Baker.