Black Bottom Cupcakes
Originally found at Joy of Baking
8 ounces cream cheese, softened
1 large egg
1 1/2 tsp pure vanilla extract, divided
1 1/2 cups all purpose flour
1 1/3 cups granulated white sugar, divided
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/4 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 Tbsp white vinegar
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. With an electric or hand mixer, beat cream cheese until smooth. Add 1/3 cup sugar, egg, and 1/2 tsp vanilla extract. Beat until creamy and smooth. Avoid overbeating, else the top will crack during baking. Set aside.
In a large bowl, sift together flour, 1 cup sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix the water, oil, vinegar, and vanilla. Slowly stir the water mixture into the flour mixture, until smooth.
Fill the muffin cups about halfway with the chocolate batter. Spoon a few tablespoons of the cream cheese filling into the center of each cupcake. Bake for 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 will come out clean). Remove from oven and place on wire rack to cool.
If there are leftovers, refrigerate for up to 3-4 days.
My Notes:
So, I didn't get the nice well in the center that they did... my cupcakes look like chocolate cupcakes with a cheesecake like frosting. They still taste really good, and if you only use the chocolate part, it's dairy free. Not to mention egg free. I'm sure you could make it gluten free if you tried.
I'm going to have to restrain myself from eating too many of these things.
