MOM'S BLACK BOTTOM CUPCAKES

MOM'S BLACK BOTTOM CUPCAKES image

Yield 18 cupcakes

Number Of Ingredients 18

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Filling:
8-ounce package cream cheese
1/3 cup sugar
1 large egg
pinch of salt
6 oz. semisweet chocolate chips (appox. 1 cup)
Cake:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 sup unsifted cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup canola oil
1 large egg
1 TBSP. cider vinegar (I like to use raspberry cider vinegar, but you can
use apple cider vinegar or fresh lemon juice)
1 tsp. vanilla

Steps:

Filling - Beat the cream cheese in a medium bowl until smooth. Add the sugar, egg and salt and continue to beat just until completely blended and smooth. Stir in the chocolate chips. Set aside. Preheat oven to 350 degrees. Line 18 muffin tins with paper liners. Sift the flour, sugar, cocoa, baking soda, and salt into a large bowl. Combine the water, oil, egg, vinegar and vanilla in a medium bowl; whisk to blend. Gradually add liquid ingredients to the flour mixture, stirring just until it forms a smooth, well blended batter. Spoon batter into each cup, filling cups halfway. Center 1 tablespoon of the filling on top of each. Bake for 18-20 minutes, or until cupcakes spring back when lightly touched. Remove from oven and let cool for 5 minutes, then gently remove cupcakes from pasn and put on a rack to cool completely.