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BLACK-BOTTOM CUPCAKES

I'd all but forgotten about these little chocolate gems with their tender cream cheese bellies, until my mom reminded me of how much I used to love them. I would beg for these whenever there was a bake sale at school. In fact, I once told my mom there was a bake sale just to get her to make them for me.
Makes 12 cupcakes

FOR THE CUPCAKES
• 2 1/4 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon kosher salt
• 1/4 cup plus 2 tablespoons cocoa powder
• 1 1/2 cups water
• 1/3 cup plus 3 tablespoons vegetable oil
• 1 1/2 teaspoons white vinegar
• 1 1/2 teaspoons pure vanilla extract

FOR THE FILLING
• 1/4 pound cream cheese, room temperature
• 1/2 cup sugar
• 1/8 teaspoon kosher salt
• 1 large egg
• 6 ounces semisweet chocolate chips
 

Directions
Preheat the oven to 350°F.

Line 12 muffin cups with paper liners. To make the cake batter, in a medium bowl, whisk
together the flour, sugar, baking soda, salt, and cocoa. Add the water, oil, vinegar, and vanilla and stir together until smooth and well combined.

To make the filling, in the bowl of a freestanding mixer fitted with a paddle attachment or with a handheld electric mixer, cream together the cream cheese, suger, and salt. Add the egg and mix until well incorporated. Gently fold in the chocolate chips by hand.

Fill the muffin cups 2/3 full with the cake batter and drop a tablespoon-size dollop of the cream cheese filling in the middle.

Bake until the tops are firm and a toothpick inserted in the cupcakes comes out clean, 25 to 30 minutes.