"almost" Starbucks Black Bottomed Cupcakes

If made according to directions below you will get 36 cupcakes, if desired you can fill with muffin tins half way (instead of 3/4 full) with the cake batter and use a larger dollup of the cream cheese mixture to make 18 cupcakes instead of 36.

• Ready In: 40 mins
• Yields: 36 cupcakes

Ingredients

• CREAM CHEESE FILLING

• 1 (8 ounce) package cream cheese, softened
• 1⁄3 cup sugar
• 1  large egg
• 1  pinch salt
• 2  cups  semisweet mini chocolate chips

• CUPCAKE BATTER

• 3  cups flour
• 2  cups sugar
• 2⁄3 cup  sifted  unsweetened baking cocoa
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 2  cups water
• 2⁄3 cup  oil
• 2  tablespoons white vinegar
• 3  teaspoons vanilla

Directions

1. Set oven to 350 degrees.
2. Line 36 regular size muffin tins with paper liners.
3. In a bowl beat the cream cheese, sugar, egg and pinch of salt until fluffy and well combined.
4. Add in the chocolate chips; mix to combine and set aside.
5. For the cake batter; in a bowl sift together flour, sugar, cocoa, baking soda and salt.
6. In a small bowl whisk together water, oil, vinegar and vanilla; beat well until thoroughly combined.
7. Fill the liners 3/4 full with chocolate batter.
8. Drop about a teaspoon of the cream cheese mixture on top and in the middle of each chocolate batter.
9. Bake for about 20 minutes or until the cupcakes test done.