Black Bottom Cupcakes

Thought I would post a little something sweet for a nice weekend treat :)  I made these cupcakes for my friend Libby's birthday a few weeks ago.  If you like chocolate and cheesecake then you will LOVE these, because it's a mixture of both :)  And add some cream cheese frosting... even though they are already pretty sweet, I just think it gives them a little something extra!

The recipe makes 12 cupcakes and is from the Hummingbird Bakery cookbook!  Some advice on these, even though there is cream cheese in the frosting don't refrigerate them... I think it takes away the moistness in the cake!

Ingredients:
Chocolate Cake Base:
1.5 cups all-purpose flour
1/2 cup plus 1 T sugar
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 cup sunflower oil
1.5 tsp distilled white vinegar
1/2 tsp pure vanilla extract
1/2 cup water

Cream Cheese filling:
4.5 oz cream cheese
1/3 cup sugar
1 egg
1/2 tsp pure vanilla extract
pinch of salt
2.3 cup chocolate chips

Directions:
For Chocolate Base:
1.  Mix together flour, sugar, cocoa, and baking soda in a large bowl and mix with a handheld mixer on slow speed until all dry ingredients are incorporated.

2. Put the oil, vinegar, vanilla, and water in a glass and whisk to combine.  Slowly incorporate this into the dry ingredients, increasing the speed of the mixer as it thickens.  Continue beating until just incorporated and spoon batter into cupcake pan.

The mixture will be very thick!

For Cheescake Filling:
1.  Using a stand mixer with paddle attachment, beat together the cream cheese, sugar, egg, vanilla, and salt.  Beat on medium-slow speed until smooth and fluffy. 

2.  Stir in chocolate chips by hand until evenly dispersed (don't overmix!!!).  Scoop 1 T of filling on to pf the cupcake batter in the cases.

3.  Bake in a preheated 325 degree oven for ~20 mins. 

4.  Allow cupcakes to cool completely before frosting!

Happy baking and have a great weekend!