Black Bottom Cupcakes

Black Bottom Cupcakes

(I talked about this recipe here)

for the filling:
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 large egg
2 ounces semisweet chocolate, chopped

for the cupcakes:
1 1/2 cups all-purpose flour
1 cup brown sugar, packed
5 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoons white vinegar
1 teaspoon vanilla

to make the filling:
Beat cream cheese, sugar, and egg with an electric mixer until smooth. Stir in the chocolate pieces. Set aside.

to make the cupcakes:
Preheat oven to 350.
Grease a 12-cup muffin tin, or line with cupcake liners.
Sift flour, brown sugar, cocoa powder, baking soda, and salt together in a medium bowl.
In a separate bowl, stir together water, oil, vinegar, and vanilla.
Make a well in the center of the dry ingredients and add the wet ingredients, stirring just until combined.
Divide the batter evenly among the muffin cups.
Divide the cream cheese mixture evenly by spooning it into the center of each cupcake (about 2 tablespoons per cupcake).
Bake at 350 for 25 minutes, or until the tops spring back when gently pressed.

makes 12 cupcakes
source: The Great Book of Chocolate by David Lebovitz