Food: Black Bottom Cupcakes

I'm doing a market research project in school for a bakery idea I have and one of my team members has been nagging me to bring in some "samples he can try." I finally had time to whip something up this weekend. These cupcakes are delicious, made completely from scratch, and surprisingly quick and easy to make. The original recipe calls for mini chocolate chips, but I like how the regular size stands up and gets a little melty. Also, make sure to add plenty of the creme cheese mixture to each cupcake, it's a bit more than what I consider a dollop. Enjoy!



Black Bottom Cupcakes
Recipe courtesy of Lovin From the Oven via AllRecipes.com and slightly revamped by me

Ingredients:
* 8 oz. package cream cheese, softened
* 1 egg
* 1/3 cup white sugar
* 1/8 teaspoon salt
* 1 cup semisweet chocolate chips
* 1 1/2 cups all-purpose flour
* 1 cup white sugar
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup water
* 1/3 cup vegetable oil
* 1 tablespoon cider vinegar
* 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 20 minutes.

Enjoy!