Janet's Black Bottoms

• 1 (8 ounce) package cream cheese
• 1 large egg
• 1 13 cups granulated sugar (separated)
• 34 teaspoon kosher salt (separated)
• 1 cup mini chocolate chip
• 1 12 cups all-purpose flour
• 14 cup unsweetened cocoa
• 1 teaspoon baking soda
• 12 cup canola oil
• 1 teaspoon white vinegar
• 1 teaspoon pure vanilla extract

1. Heat oven to 350.
2. Line mini-muffin tins with paper liners.
3. Using an electric mixer, beat the cream cheese, egg, 1/3 c of the sugar and 1/4 tsp of the salt in a large bowl until creamy.
4. Stir in the chocolate chips.
5. In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt.
6. Add the oil, vinegar, vanilla and 1 c water and mix until fully incorporated.
7. Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level tsp each).
8. Top each of the cups with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.
9. Bake until the cupcakes are puffed and barely golden, 15-20 minutes.

cream cheese, egg, sugar, kosher salt, chocolate chip, flour, cocoa, baking soda, canola oil, white vinegar, vanilla

Taken from www.food.com/recipe/janets-black-bottoms-461361 (may not work)