Black Bottom Cupcakes

From The Magnolia Bakery

• Ready In: 1 hr 5 mins
• Yields: 18 cupcakes

Ingredients

• Cream Cheese Filling

• 3⁄4 lb cream cheese, not softened (one and a half 8 oz. packages)
• 1⁄2 cup sugar
• 1  large egg, at room temperature
• 1⁄3 cup  miniature semisweet chocolate chips

• Cupcakes

• 1 3⁄4 cups all-purpose flour
• 3⁄4 cup  unsweetened dutch cocoa
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup canola oil
• 1  cup sugar
• 1  cup buttermilk
• 2  teaspoons vanilla extract

Directions

1. Preheat oven to 350°; line two 12-cup muffin tins with 18 cupcake papers.
2. Make cream cheese filling: in a bowl, beat the cream cheese and sugar until smooth; add in the egg; beat well.
3. Stir in the chocolate chips; set aside.
4. Make the cupcakes: combine the flour, cocoa, baking soda, and salt in a bowl; set aside.
5. In a big bowl, beat together the oil and sugar, on medium speed.
6. Add in the dry ingredients in two parts, alternating with the buttermilk and vanilla; making sure all ingredients are well blended.
7. Carefully spoon batter into cupcake liners, filling them 2/3 full.
8. Drop a small scoop (about 1 ½ tablespoons) of the cream cheese filling on top of each cupcake.
9. Bake for 30-35 minutes, or until pick comes out clean.
10. Cool in tins for 30 minutes; remove from tins and cool completely on a wire rack.