Black Bottom Cupcakes

At 9.45am yesterday I decided that I wanted to give some cup cakes to some good friends who I intended to visit and we were running late because my eldest son had to go to a birthday party in the morning and we had to leave by 11 am. And therefore, I admit that I scrapped the cake part and used a cake mix instead which I had in my kitchen cabinet. It turned out very, very good, honestly. But next time I make this, I do really intend to try the real recipe below.

Ingredients:

• 224g (8oz) cream cheese, softened
• 1 egg
• 1/3 cup white sugar
• 1/8 teaspoon salt
• 1 cup miniature semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract

Method:

1. Preheat oven to 175 degrees C. Line muffin tins with paper cups.
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
3. 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. Fill muffin tins 2/3 full with the batter and top with a dollop of the cream cheese mixture.
4. Bake in preheated oven for 25 to 30 minutes.