Gudgel’s Black Bottom Cupcakes
A dollop of a rich cream cheese and chocolate chip batter is baked into the center of each of these deliciously moist chocolate cupcakes.
1 (8 ounce) package cream cheese
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 cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Lightly butter muffin tins and set aside.
Beat together the cream cheese, egg, sugar and salt.
Stir in chocolate chips and set aside.
In a separate bowl, sift together the flour, sugar, cocoa, baking sodaand salt.
Add the water, oil, vinegar, and vanilla.
Beat until well combined.
Batter will be thin.
Fill muffin cups 1/3 full with the chocolate batter.
Top each one with a spoonful of cream cheese mixture.
Bake for 30 to 35 minutes.