In a bowl with a mixer or a stand mixer, Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in chocolate chips. Set aside.
Preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt.
In another bowl mix together the water, oil, vinegar, and vanilla.
Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring just until smooth. Don’t over mix.
Fill muffin cups about 2/3 full.
Spoon a tablespoon or two of the filling into the center of each cupcake.
Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed or when using a cake tester.
These moist treats will keep unrefrigerated for 2 to 3 days if stored in an airtight container. Enjoy!
This is a recipe for Black Bottom Cupcakes, It is essentially a combo of a chocolate cupcake and a cheesecake. They turned out pretty nice and moist, when I made them however i kinda wished the cream cheese filling would sink a bit lower into the cake, maybe try make a small little well in the middle with a toothpick might do the trick. I doubled the recipe when i made them so the photo’s won’t be super accurate but should still be relative. Overall the recipe was easy to make and is a great hit for anyone that like chocolate and cheesecake.