Black Bottom Cupcakes

• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 1/8 teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup sugar
• 1 cup water
• 1/3 cup vegetable oil
• 1 large egg
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• Chopped almonds, optional

1. In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
2. For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
3. Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
4. Bake at 350u0b0 for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

cream cheese, sugar, egg, salt, chocolate chips, sugar, water, vegetable oil, egg, white vinegar, vanilla, flour, baking cocoa, baking soda, salt, sugar, almonds

Taken from www.tasteofhome.com/recipes/black-bottom-cupcakes/ (may not work)