Blackbottom Cupcakes

I remember my sister making these for a youth activity, which she won a prize for Most Decadent.  That certainly describes these rascals.  They get their name from the chocolate chips that sink to the bottom of the cupcake and as you can guess, they’re the kind of indulgence that you grant yourself just a little bit.  After all, food is meant to be enjoyed!  Also, these can be prepared  two ways, depending on how much time you’ve got. It makes three dozen cupcakes, so feel free to half the recipe if you’re entertaining a smaller crowd.

For the batter:

3 cups flour
2 eggs
2 cups sugar
1/2 cup cocoa
2 teaspoons soda
1 teaspoon salt
2/3 cup oil
2 teaspoons vanilla
2 teaspoons white vinegar
2 cups water.

 If you’re in a jiffy, substitute the batter instructions for a Devil’s Food Cake mix and prepare according to box directions.

Whichever method you decide on using, fill muffin cups 1/2 to 3/4 full (too full and your cupcakes will erupt out of the pan–still edible just not very pretty).

8 oz cream cheese
1 egg
1/2 sugar
1/8 teaspoon salt
12 oz chocolate chips

Mix well until smooth.

Place 1 teaspoon of the filling in the center of each of the batter cups.  Bake at 350F for 20 to 25 minutes.  Cupcakes are done when a toothpick inserted into the batter section comes out clean.