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Black Bottom Cupcakes

Total Time	30 minutes
Yield	16 cupcakes

Culinate editor’s note: This children’s classic is very easy to make, and its tangy filling renders frosting unnecessary.

Moist, dark chocolate cupcakes with a heart of cream cheese and chocolate chips.

	8	oz. cream cheese, softened
	⅓	cup sugar
	1	large egg
	1	cup semisweet chocolate chips

	1½	cups all-purpose flour
	1	cup sugar
	¼	cup unsweetened non-alkalized baking cocoa
	1	tsp. baking soda
	½	tsp. salt
	1	cup water
	⅓	cup vegetable oil, such as canola
	1	Tbsp. white vinegar
	1	tsp. vanilla extract

Preheat the oven to 350 degrees. Grease (or line with paper baking cups) two muffin trays.
In a medium bowl, beat the cream cheese and sugar until smooth. Add the egg and beat until smooth. Stir in the chocolate chips.
In another bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Add the water, vegetable oil, vinegar, and vanilla; stir just until smooth.
Fill the muffin cups about half full with the cake batter, then dollop each with a heaping tablespoon of the cream-cheese mixture.
Bake until a toothpick inserted into the cakey part of a cupcake comes out clean, about 20 to 25 minutes. Cool completely on a rack before frosting (if you wish) and serving.

Culinate editor’s note: For vegan chocolate cupcakes, simply leave out the filling and bake the cake batter alone; dust the baked cupcakes with powdered sugar, or top with Vegan Chocolate Ganache Frosting or Vegan Fluffy Buttercream Frosting.