Black bottom cupcakes

Ingredients

• FILLING:

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

1 large egg

1/8 teaspoon salt

1 cup (6 ounces) semisweet chocolate chips

CUPCAKES:

1 cup sugar

1 cup water

1/3 cup vegetable oil

1 large egg

1 tablespoon white vinegar

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/4 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

TOPPING:

Sugar

Chopped almonds, optional

Directions

• In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.


• For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.


• Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.


• Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.