Black Bottom Cupcakes

• Topping
• 8 ounces cream cheese, softened
• 1 beaten egg
• 1/3 cup sugar
• 1 pinch salt
• 6 ounces chocolate chips
• Cupcake
• 1 1/2 cups flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup cooking oil (I prefer Extra Light Olive Oil)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla

1. Preheat the oven to 350 degrees.
2. Place cupcake cups into miniature cupcake pans.
3. Make the topping: Using an electric mixer, beat the cream cheese, egg, sugar and salt until creamy and smooth. Stir in the chocolate chips.
4. Make the cupcake batter: Sift together the dry ingredients: flour, sugar, cocoa, baking soda and salt. Add the liquid ingredients: water, cooking oil, vinegar and vanilla, and beat for one minute on low speed, then for another minute on medium speed. (The batter may be a little thin.).
5. Fill small cupcake cups about halfway (or a little more) with the chocolate batter. Drop a scant teaspoon of the cream cheese mixture on top.
6. Bake for approximately 20 minutes. Makes 4 dozen.
7. (tip: use a piping back, or a zip lock bag with the corner cut out, to fill the cupcake cups with the batter, especially if you are doubling this recipe for a crowd.).

topping, cream cheese, egg, sugar, salt, chocolate chips, cupcake, flour, sugar, cocoa, baking soda, salt, water, cooking oil, apple cider vinegar, vanilla

Taken from www.food.com/recipe/black-bottom-cupcakes-323902 (may not work)