Black Bottom Cupcakes (Black Bottoms)

• White Top
• 1 (8 ounce) package cream cheese
• 1 egg
• 1 tsp vanilla powder
• 1/3 cup white sugar
• 1/8 tsp salt
• 1 cup semisweet chocolate chips (mini chips may be preferable if you're making smaller cupcakes)
• Chocolate Bottom Cake
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp espresso powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 tsp frangelico
• 1 tbsp cider vinegar
• 1 tsp vanilla extract
• Equipment
• Muffin Wrappers
• Muffin Pan
• 2 mixing bowls

1. 1. Pre-heat oven to 350 degrees and line muffin pans with approx 18 muffin wrappers.
2. 2. Mix the White Top ingredients (cream cheese, egg, vanilla powder, sugar, and salt) until creamy. A hand-held mixer will quicken the job. Next, fold in the chocolate chips and set aside.
3. 3. Mix the dry cake ingredients together in a large bowl (flour, sugar, cocoa, baking soda, salt, espresso powder). Make a hole in the center of the dry ingredients and add the wet ingredients (milk, vinegar, oil, frengelico, vanilla). Stir together until well blended.
4. 4. Fill muffin wrappers about 1/3 full with the cake batter and top with a healthy (relatively healthy) drop of the white top mixture.
5. 5. Bake approximately 20 minutes, checking after 15. A light touch to the top should have some give, but remain firm before removing from the oven to cool at least 30 minutes. If you have the time, leaving them overnight is best.

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Taken from www.epicurious.com/recipes/member/views/black-bottom-cupcakes-black-bottoms-1239337 (may not work)