Red Velvet Bottom Cupcakes

• FOR THE FILLING:
• 8 ounces, weight Cream Cheese (or 1/3 Less Fat)
• 1 whole Egg
• 1/3 cups Sugar
• 1 teaspoon Vanilla
• 3/4 cups Mini Chocolate Chips
• FOR THE CAKE BATTER:
• 1-2/3 cup Flour
• 1 cup Sugar
• 4 teaspoons Cocoa Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 cup Water
• 1/3 cups Canola Oil
• 1 Tablespoon Vinegar
• 1 teaspoon Vanilla
• 1/2 teaspoons Red Food Coloring

1. Preheat oven to 350u0b0F.
2. For the cream cheese filling, in a small bowl mix cream cheese, egg, sugar and until smooth. Stir in chocolate chips. Set aside.
3. For the cake batter, in a mixing bowl whisk together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla, then beat until smooth. Stir in red food coloring.
4. Fill cupcake liners 1/3 full with red velvet cake batter. Spoon cheese mixture on top.
5. Bake at 350u0b0F for 30-35 minutes. Don't overcook!
6. Let cool completely before serving. In fact, I like to refrigerate them.
7. Makes 24 cupcakes.

filling, weight cream cheese, egg, sugar, vanilla, chocolate chips, cake, flour, sugar, cocoa, baking soda, salt, water, canola oil, vinegar, vanilla, red food coloring

Taken from tastykitchen.com/recipes/desserts/red-velvet-bottom-cupcakes/ (may not work)