Black Bottom Cupcakes

My daughter and I were having some chocolate cravings so we whipped up a batch of these delicious cupcakes. It's nice because it uses ingredients I almost always have on hand. I especially love the gooey cheesecake centers! This is a recipe I got from an old college roommate so I'm not sure where the original recipe comes from.  Also, I smile every time I say the name of this recipe.  It's just so darn cute!


Ingredients:
1 8 oz package cream cheese, softened
1 Egg
1/3 c. white sugar
1/8 tsp. salt
1 c. chocolate chips
1 1/2 c. all purpose flour
1 c. white sugar
1/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract

Directions: Preheat oven to 350 degrees. 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 22-25 minutes. Makes approximately 20 cupcakes.