But for this first time, why not start on a nice and sugary note?
BLACK BOTTOM CUPCAKES:
1 8oz. package cream cheese
1/3 cup white sugar
1/8 tsp. salt
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 TBSP. cider vinegar
1 tsp. vanilla extract
Preheat oven to 350 degrees. Line muffin tins with paper cups or non-stick cooking spray.
In a medium size bowl, beat cream cheese, egg, 1/3 cup sugar, & 1/8 tsp. salt until light and fluffy. Stir in chocolate chips and set aside.
In a larger bowl, mix together the flour, 1 cup sugar, cocoa, baking soda & 1/2 tsp. salt. Make a well in the center of mixture and add in the water, oil, vinegar and vanilla ( I put these together in a small bowl instead of adding them individually). Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of cream cheese mixture.
( I thought 1/3 batter seemed like so little, so I did 1/2. Problem: then I couldn't put a good size dollop of cream cheese mixture. I would stick with the 1/3 full rule to get more creamy goodness in each little cake!)
Bake in preheated oven for 25-30 minutes.
Should yield 24 cupcakes!
Yum, yum, yum.