Black Bottom Cupcakes

• servings: 12 servings
• active time: 10 minutes
• total time: 31 minutes

Ingredients

6 ounces cream cheese (room temperature (172g)

¼ cup granulated sugar (50g)

1 large egg

⅛ teaspoon salt

½ cup semi-sweet mini chocolate chips (112g)

¾ cup all-purpose flour (90g)

½ cup granulated sugar (100g)

¼ cup unsweetened cocoa powder (25g)

½ teaspoon baking soda

¼ teaspoon salt

½ cup water (120mL)

¼ cup vegetable oil (60mL)

1½ teaspoons white vinegar

½ teaspoon vanilla extract

Directions

For the Cream Cheese Filling:

Preheat the oven to 350°. Line a 12-cup muffin pan with paper cupcake liners.

In a medium bowl, beat the cream cheese and sugar with a mixer on medium speed until smooth. Add the egg and salt. Beat until well combined. Stir in chocolate chips.

For the Cake Bottoms:

In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.

In a small bowl, whisk together the water, oil, vinegar, and vanilla. Add the water mixture to the flour mixture, stirring until well combined and smooth. Divide the chocolate batter evenly among the paper liners. (They shouldn’t be completely full.) Spoon the cream cheese mixture onto the center of the chocolate batter in each liner.

Bake for 16 to 18 minutes or until a wooden pick inserted into the chocolate cake comes out clean and the cream cheese filling is set. Let the cupcakes cool in the pan for 5 minutes. Remove and cool completely on a wire rack. The cupcakes can be refrigerated in an airtight container for up to 5 days.

Nutrition

• Calories: 234 kcal
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 30 mg
• Sodium: 171 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 2 g
• Total Sugars: 17 g
• Protein: 3 g