Black Bottom Cupcakes II Recipe

Ingredients <br>- 1 ½ cups all-purpose flour <br>- 1 teaspoon baking soda <br>- ¼ cup unsweetened cocoa powder <br>- ½ teaspoon salt <br>- 1 cup white sugar <br>- ⅓ cup vegetable oil <br>- 1 cup water <br>- 1 tablespoon vinegar <br>- 1 teaspoon vanilla extract <br>- 1 (8 ounce) package cream cheese, softened <br>- 1 egg <br>- ⅓ cup white sugar <br>- ⅛ teaspoon salt <br>- 1 cup miniature semisweet chocolate chips <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside. <br>step 2: In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside. <br>step 3: In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips. <br>step 4: Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. <br>

Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup white sugar
- ⅓ cup vegetable oil
- 1 cup water
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- ⅓ cup white sugar
- ⅛ teaspoon salt
- 1 cup miniature semisweet chocolate chips

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
step 2: In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
step 3: In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
step 4: Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

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