Black Bottom Cupcakes

Ingredients

• 1 1/2 c. all-purpose flour
• 1 c. sugar
• 1/4 c. cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. water
• 1/3 c. vegetable or canola oil
• 1 Tbl. white vinegar
• 1 tsp. vanilla

Chocolate Chip Cheesecake Filling

• 8 oz. cream cheese, room temperature
• 1 egg
• 1/3 c. sugar
• 1/8 tsp. salt
• 1 c. mini chocolate chips

For Serving (optional)

• whipped cream
• caramel sauce
• sliced almonds

Directions

1. Preheat oven to 350 degrees.
2. Line muffin tin with paper liners and spray with cooking spray. Combine flour, sugar, cocoa, baking soda and salt.
3. In a separate bowl combine water, oil, vinegar and vanilla. Add wet ingredients to dry ingredients and stir together until combined.
4. Fill cups approximately 1/3 of the way full with chocolate batter; set aside. For the Cheesecake Filling: Combine cream cheese, egg, sugar and salt and mix until creamy. Stir in the chocolate chips. Place a heaping Tablespoon of cheesecake batter over the top of the chocolate batter in each muffin cup.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in muffin tin. Store any leftover cupcakes in the refrigerator. Makes between 20-24 cupcakes.