Extra-Chocolaty Black Bottom Cupcakes

Adapted from a recipe at allrecipes.com. Store in refrigerator after baking.

• Ready In: 40 mins
• Yields: 24 cupcakes

Ingredients

• Filling

• 1 (8 ounce) package cream cheese
• 1  egg
• 1⁄3 cup white sugar
• 1⁄8 teaspoon salt
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon lemon juice
• 1  cup  semi-sweet chocolate chips

• Cake

• 1 1⁄2 cups all-purpose flour
• 1  cup white sugar
• 1⁄3 cup  cocoa
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup milk
• 1⁄2 cup  brewed  strong coffee
• 1⁄3 cup  vegetable oil
• 1  tablespoon distilled white vinegar
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 350°F Lightly butter muffin tins and set aside.
2. Beat together the cream cheese, egg, sugar, salt, vanilla and lemon juice. Stir in chocolate chips and set aside.
3. In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
4. Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
5. Bake for 20 to 25 minutes.