Black Bottom Cupcakes

Category:	Dessert
Number of Servings:	12
Ingredients:	Black Bottom Cupcakes 1 1/2 cups flour · 1 teaspoon baking soda · 1/2 teaspoon salt · 1/4 cup cocoa · 1 cup sugar · 1 cup water · 1/2 cup vegetable oil · 1 tablespoon vinegar · 1 teaspoon vanilla Cream Cheese Filling 8 ounces cream cheese, softened · 1/3 cup sugar · 1 egg · 1/8 teaspoon salt · 6 ounces semisweet chocolate mini-morsels
Directions:	Cream Cheese Filling Using an electric mixer, combine cream cheese and sugar, creaming until light and fluffy. Add egg and salt, beating well. Black Bottom Cupcakes Combine flour, soda, salt, cocoa and sugar, mixing well with a spoon or fork. Do not use a mixer. Stir in water, oil, vinegar and vanilla. Spoon batter into paper-lined muffin tins, filling 2/3 full, no more. For regular size cupcakes, add 1 heaping teaspoon of cream cheese filling, sprinkle with mini chocolate chips. Bake at 350 for about 30 minutes. They won’t brown, maybe just a tinge. Cool in pan 1 minute, then remove to rack to cool. Yield: about 24 regular size cupcakes. For mini-cupcakes, add 1 scant teaspoon of filling, sprinkle with mini chips and bake at 350 for about 20 minutes.