Black Bottom Cream Cheese Cupcakes

For the Filling:
8 oz. Philadelphia cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1/8 teaspoon salt
1 cup (8 ounces) mini chocolate chips

For the Cupcake Batter:
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
Pinch of salt
1 cup water
1 large egg
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon white vinegar

For the Topping:
1/2 cup mini chocolate chips
1/3 cup granulated sugar

Instructions:
Preheat oven to 350 degrees F/180 degrees C. Line 20 muffin-pan cups with foil or paper cupcake or muffin liners.

Make the Filling:
In a bowl, using an electric mixer, beat the cream cheese with the sugar, egg and salt until smooth. Stir in the chocolate chips.

Make the Batter:
In a large bowl, whisk the flour with the sugar, cocoa, baking soda and a pinch of salt. In a small bowl, whisk the water with the egg, vegetable oil, vanilla and vinegar. At low speed, beat the liquid ingredients into the dry ingredients until a smooth batter forms.

Spoon the batter into the prepared muffin cups to fill them halfway. Spoon a heaping tablespoon of the cream cheese filling into the center of each cupcake.

Sprinkle tops with mini chocolate chips and sugar.

Bake the cupcakes on the upper and lower thirds of preheated oven for 25 to 30 minutes, or until puffed and springy to the touch. Switch the pans halfway through baking. Un-mold the cupcakes; let cool on racks before serving.

Note:
The baked cupcakes can be frozen for up to 5 days.

Makes 20 cupcakes.

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