Richy & Gooey Black Bottom Cupcakes

This recipe is always a hit with everyone, but especially with kids and chocolate lovers. I've had this since back in the 1970's, and it was one of the first recipes I saved as a teenager. Nice and chocolate-y, and who can resist the sweet cream cheese?

• Ready In: 30 mins
• Serves: 24
• Yields: 48 cupcakes

Ingredients

• Topping

• 8  ounces cream cheese, softened
• 1  beaten egg
• 1⁄3 cup sugar
• 1  pinch salt
• 6  ounces chocolate chips

• Cupcake

• 1 1⁄2 cups flour
• 1  cup sugar
• 1⁄4 cup  unsweetened cocoa powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup water
• 1⁄3 cup  cooking oil (I prefer Extra Light Olive Oil)
• 1  tablespoon apple cider vinegar
• 1  teaspoon vanilla

Directions

1. Preheat the oven to 350 degrees.
2. Place cupcake cups into miniature cupcake pans.
3. Make the topping: Using an electric mixer, beat the cream cheese, egg, sugar and salt until creamy and smooth. Stir in the chocolate chips.
4. Make the cupcake batter: Sift together the dry ingredients: flour, sugar, cocoa, baking soda and salt. Add the liquid ingredients: water, cooking oil, vinegar and vanilla, and beat for one minute on low speed, then for another minute on medium speed. (The batter may be a little thin.).
5. Fill small cupcake cups about halfway (or a little more) with the chocolate batter. Drop a scant teaspoon of the cream cheese mixture on top.
6. Bake for approximately 20 minutes. Makes 4 dozen.
7. (tip: use a piping back, or a zip lock bag with the corner cut out, to fill the cupcake cups with the batter, especially if you are doubling this recipe for a crowd.).