Ever since I knew Dave, from time to time he would mention he likes to eat black bottom cupcake that his mom used to make for him. I don't know if it's a hint, or just a statement :) Anyway, I tried making it the other day, and guess what, it's really easy, and it tasted pretty good.
The filling:
1 8-ounce brick cream cheese, room temperature (do not use "lite" cream cheese)
1 large egg
1/3 cup sugar (I use 1/4 cup)
1/4 teaspoon salt
1 cup chocolate chips (I use 3/4 cup)
In a medium bowl combine the cream cheese, egg, sugar and salt, beating until blended. Stir in chocolate chips.
The cupcake:
1 1/2 cups all-purpose flour
1 cup sugar (I use 3/4 cup)
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
In a large bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar and vanilla, beating at medium speed just until combined.
Preheat oven to 350F. Line muffin tins with muffin cups. Fill the cups about 1/3 up. Place spoonful of the filling in each cup.
1. Before baking.
Bake 15 - 20 minutes. Allow to cool completely, store in an airtight container for up to 3 days, do not freeze. Makes about 18 cupcakes.
2. After baking.
