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Black Bottom Cupcakes

From the Guittard Chocolate Cookbook
This recipe makes 6 cupcakes
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Ingredients
  

Cupcake Batter

  • ¾ cup all purpose flour
  • ½ cup plus ½ tablespoon sugar
  • 5 tablespoon plus ½ teaspoon cocoa
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup cold water
  • 2 tablespoon vegtable oil
  • ½ tablespoon white vinegar
  • ¾ teaspoon vanilla

Filling

  • ¼ cup cream cheese, at room temperature
  • 1 tablespoon sugar
  • 1 teaspoon milk
  • ¼ cup semi sweet mini chocolate chips

Instructions
 

  • Preheat oven to 350.  Line 6 muffin tins with liners.

Cupcake Batter

  • Combine the flour,sugar, cocoa powder, baking soda and salt.
  • Make a well in the center of the flour mixture and pour in the water, vegetable oil, vinegar and vanilla. Whisk until blended.  

Cream Cheese Filling

  • Beat the cream cheese and sugar until smooth.  Add milk and beat until combined. Stir in the mini chocolate chips.

Assembling the Cupcakes

  • Divide the Chocolate Batter between the 6 prepared cupcake liners / cups.
  • Drop a spoonful of the Cream Cheese Batter into the center of each of the liners filled with the Chocolate batter.
  • Bake for 25-30 minutes or until a tooth pic inserted into the chocolate cake portion comes out clean.
  • Remove from pan and cool on wire rack.