I hadn’t made these in a long time, so I forgot a detail. Next time, these sexy cupcakes will look even better 😉

Ingredients (makes 24 cupcakes)

250 g (Philadelphia) cream cheese
1 egg
60 g sugar
pinch of salt

200 g dark chocolate chips
200 g all-purpose flour
200 g sugar
20 g unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
230 ml water
80 ml vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Directions

Chop up the chocolate bars if you weren’t able to find miniature chocolate chips.

Black-Bottom Cupcakes

Preheat oven to 175°C. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

Black-Bottom Cupcakes

In a medium bowl, beat the cream cheese, egg, 60 g of sugar and a pinch of salt. (Note: don’t overdo the beating as you want this mixture to have consistency! don’t let it become too fluid) Stir in the chocolate chips and set aside.

Black-Bottom Cupcakes

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended.

Black-Bottom Cupcakes

Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. See my problem was that I allowed my cream cheese mixture to become too liquid and had to almost pour it on top rather than top the batter with ‘dollops’. Had I done it that way, the batter would rise around the filling, engulfing most of it, for a prettier end result.

Black-Bottom Cupcakes

Bake in preheated oven for 25 to 30 minutes.

Black-Bottom Cupcakes

Even if they didn’t look perfect, they still tasted good, though 😀