Black bottom cupcakes

Yields: 18

Cooking Time: 35 min

Ingredients
8 ounces cream cheese
1 egg
1/3 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
1 cup chocolate chips (the mini chips are nice)
1 1/2 cups flour
1 cup sugar
1/4 cup (generous) cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 tablespoon vanilla
Instructions
Preheat oven to 350°F.

Mix cream cheese, egg, sugar, 1/8 teaspoon of the salt, and 1/2 teaspoon of the vanilla together in a small bowl until smooth.

Stir in chocolate chips.

In a separate bowl, blend the flour, sugar, cocoa, baking soda, and the half teaspoon of salt.

Add the water, oil, vinegar and the tablespoon of vanilla to the dry ingredients; stir until blended.

Fill 18 paper-lined cupcake cups half-full with cake batter.

Drop a tablespoon of the cream cheese mixture into each cup. For the best looking cupcakes, after dropping the cream cheese mixture into the batter, just use a spoon to lightly cover the cream cheese with the cake batter (it makes the tops more rounded).

Bake at 350°F for about 30-35 minutes.