Black Bottom Cupcakes

Serves 12

Source: BA 12/80

Deep chocolate cupcakes with a rich cream cheese center. No need to frost these!

Cream Cheese Mixture

8

oz

cream cheese, room temperature

225

grams

1

large

egg

⅓

cup

sugar (caster)

2

ounces

55

grams

⅛

tsp

salt

0.6

ml

6

oz

semisweet chocolate chips

170

grams

Cake Mixture

1½

cup

flour (plain)

7.5

ounces

215

grams

1

cup

sugar (caster)

7

ounces

200

grams

¼

cup

cocoa

1

ounce

28

grams

1

tsp

baking soda

5

ml

½

tsp

salt

2.5

ml

1

cup

water

250

ml

⅓

cup

oil

80

ml

1

Tbs

white vinegar

15

ml

1

Tbs

vanilla

15

ml

Preheat oven to 375° F [180°C]

Make the cream cheese mixture by blending the cream cheese, egg, sugar and salt with a wooden spoon.
Carefully fold in chocolate chips.

Make the cake batter by combining the flour, sugar, cocoa, baking soda and salt in another bowl.
Mix the liquids into the flour mixture.
Blend thoroughly.
Line muffin tins with cupcake papers. Fill about ¾ full with the batter.
Drop 1 heaping tablespoon of the cream cheese mixture into the center of each.

Bake until done, about 35-40 minutes.

Note:

If using the smaller baking cases available in Europe [2.5 cm high], fill ¾ full and use a heaping teaspoon-full of the cheese mixture. Bake about 20 minutes.

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