Black Bottom Cupcakes

Black Bottom Cupcakes

FOR THE FILLING
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped, or 1/2 cup chocolate chips

FOR THE CUPCAKES (makes 12)
1 1/2 cups all-purpose flour
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup firmly packed light brown sugar
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Filling: 

- Beat together the cream cheese, granulated sugar, and egg until smooth. 

- Stir in the chopped chocolate pieces. Set aside.

Cupcakes:
Preheat oven to 350
- In a medium bowl sift together the flour, cocoa powder, baking soda, and salt. 

- In a separate bowl, whisk together the brown sugar, water, oil, vinegar, and vanilla. 

- Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. 

- Divide the batter among the muffin cups, leaving just a couple spoonfuls behind in the bowl (if you’d like to marble the tops, as shown). 

- Spoon a couple tablespoons of the filling into the center of each cupcake, dividing the filling evenly. - Spoon any remaining chocolate batter back over the cream cheese center, if you plan to marble the tops. 

- Use a butter knife inserted only about 1/2-inch into the cupcake to swirl the batters together decoratively. 

- The cupcakes will be almost completely full (90%), which is fine. If you still have batter leftover, make one or two additional cupcakes.
- Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed.