Black Bottom Muffins (Cream Cheese As Topping)

I found this recipe in Joyofbaking.com. This is the first time trying my hand on muffins as I'm a novice baker. It turned out very good - soft, moist and chocolatey. So, I think I should share this delicious muffin's recipe with all. * I didn't follow the exact amount of sugar for the muffins as I do not want it to be too sweet. So, I reduced it to 160g. ** You can add in some chopped nuts into the muffins too if you like it. *** I blended my white sugar into powdery form so that it will mix well with all the ingredients.

• Ready In: 55 mins
• Serves: 6-12
• Yields: 12 muffins

Ingredients

• Cream Cheese Filling

• 8  ounces cream cheese, room temperature
• 1⁄3 cup  granulated white sugar, blended or 1⁄3 cup  castor sugar
• 1  large egg
• 1⁄2 teaspoon pure vanilla extract

• Chocolate Cupcakes

• 1 1⁄2 cups  all purpose flour
• 1  cup  granulated white sugar, blended or 1  cup  castor sugar
• 1⁄3 cup  unsweetened cocoa powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup water
• 1⁄3 cup  corn oil or 1⁄3 cup canola oil
• 1  tablespoon white vinegar
• 1  teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
2. Cream Cheese Filling:
3. In your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
4. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
5. Chocolate Cupcakes:
6. In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
7. In a separate bowl mix the water, oil, vinegar, and vanilla extract.
8. Make a well in the center of the dry ingredients and STIR (with a whisk) in the wet ingredients until nice and smooth.
9. Evenly divide the batter among the 12 muffin cups.
10. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
11. Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).
12. Remove from oven and place on a wire rack to cool.
13. The cupcakes can be stored in the refrigerator for about 3 - 4 days.