Black Bottom Cupcakes

I've made 2 versions of the black bottom cupcake and these were by far my favorite. The other was not nearly dark enough or chocolatey enough to balance the cream cheese center. These were perfect- as most things by David Lebovitz and Smitten Kitchen are. They were a soft, rich, sweet chocolate cupcake, balanced by a firm, tart cheese cake filling. Phenomenal.

My more recent attempt was while I did not have internet access, but did have a Rachael Ray magazine which featured a similar cupcake. I used her version, but, as I previously mentioned, was not impressed. The people I baked for still loved it, but I did not. What can I say? I'm picky.

Black-Bottom Cupcakes

Yield: approx 12 full-size cupcakes

For the filling:
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces chocolate chips

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chocolate chips. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F. Line the muffin tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth.
4. Divide the batter among the muffin cups- about 1/2 way full. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, but still leave some room to puff.
5. Bake for 25 minutes, or until the tops are slightly golden brown.