Black Bottom Cupcakes

Always a favorite in our house! And with good reason! They are a hybrid dessert between cake and cheesecake and are moist and delicious! We have even turned this recipe into a cake and served it with a dollop of whip cream.

• 1 package of light cream cheese, softened
• 1 egg
• 1/3 cup of sugar
• 1/8 tsp of salt
• 1 cup of min semi-sweet chocolate chips
• 1 ½ cups of flour
• 1 cup of white sugar
• ¼ cup of cocoa
• 1 tsp of baking soda
• ½ tsp of salt
• 1 cup of water
• 1/3 cup of olive oil
• 1 tbsp of white vinegar
• 1 tsp of vanilla

 1. Preheat the oven to 350 degrees, line muffin tins with paper cups. (This recipe makes about 18 cupcakes)

2. In a kitchen aid, or medium sized bowl, beat together the cream cheese, egg, 1/3 cup of sugar, and 1/8 tsp of salt until smooth. Mix in the chocolate chips and set aside.

3. In a large bowl, mix together the flour, remaining sugar and salt, cocoa, baking soda. Make a well in the center and add in the water, oil, vinegar and vanilla. Mix well. The batter should be thick.

4. Spoon batter into the muffin tins, about 1/3 full. Then add a spoonful of the cream cheese mixture in the center of each. Bake for approx. 25 minutes or until a toothpick comes out clean.