Black Bottom Cupcakes

Saw Hearty Bakes and I Love.I Cook. I Bake baked this too, here I'm submitting my version of these irresistable cupcakes to Aspiring Bakers#13: Enjoy Cupcakes (November 2011) hosted by Min.

Source : David Lebovitz's The Great Book of Chocolate via Joy of Baking

Ingredients:

Cream Cheese Filling:

227 gr Cream cheese, room temperature
65 gr Caster sugar
1 large Egg
1/2 tsp Vanilla extract

Chocolate Cupcakes:

195 gr All purpose flour
200 gr Caster Sugar (I used Brown Sugar)
30 gr Unsweetened Cocoa powder
1 tsp Baking soda
1/4 tsp Salt
240 ml Water
80 ml Vegetable Oil
1 tbsp White vinegar (I omitted this)
1 tsp Vanilla extract

Topping : Chocolate chips (optional)

Method: - Preheat oven to 180 C

- Cream Cheese Filling: Beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside.
- Chocolate Cupcakes:
- In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.
- Evenly divide the batter into cupcake cases. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake. Sprinkle some chocolate chips on the cheese.
- Bake about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.