Black Bottom Cupcakes

These are my favorite go-to quick baking snack. Its basically chocolate chip cheesecake meets brownie in cupcake form. I made these this week to take along to a craft night at a friend's house. I make them quite a bit during football season and they are always a hit. They are great for picnics and barbecues too. I originally found this recipe in the February 2007 issue of Everyday with Rachael Ray, but have since learned it is a fairly common recipe.

Black Bottom Cupcakes
Source: Everday with Rachael Ray

8 oz cream cheese, at room temperature
2 1/2 cups sugar
Salt
1 large egg
6 oz semi-sweet chocolate chips
2 1/4 cups flour
1 1/2 tsp baking soda
1/4 cup plus 2 tbsp unsweetened cocoa powder
1/3 cup plus 3 tbsp vegetable oil
1 1/2 tsp apple cider vinegar
1 1/2 tsp pure vanilla extract

1. Preheat the oven to 350°. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside.

2. In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth.

3. Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.