Black-Bottom Cupcakes

Makes 2 dozen
Prep Time 35 min
Cook Time 25 min

8       ounces cream cheese, at room temperature
2 1/2 cups sugar
          salt
1        large egg
6        ounces semisweet chocolate chips
2 1/4  cups of flour
1 1/2  teaspoons baking soda
1/4     cup plus 2 tablespoons unsweetened cocoa powder
1/3     cup plus 3 tablespoons vegetable oil
1 1/2  teaspoons apple cider vinegar
1 1/2  teaspoons pure vanilla extract

1. Preheat the oven to 350. Line two 12 cup muffin pans with paper or foil baking cups.  Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt.  Add the egg and mix well. Fold in the chocolate chips and set aside.

2. In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 teaspoons salt, the baking soda and cocoa powder.  Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth.

3. Fill each baking cup two-thirds full wit the cake batter and top with 1 tablespoon of the cream cheese mixture.  Bake until the edges are firm to the touch, about 25 minutes.

Found in EveryDay with Rachel Ray, February 2007