Black Bottom Cupcakes

This was the first dessert that I made for Tom. He had never heard of them before. So, since Valentines Day is tomorrow, I figured I'd make them again.

Black Bottom Cupcakes
Servings: 24
Source: Knottie JVeaux

Ingredients:
1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/4 cup cocoa
1/2 tsp salt
1 cup water
1/3 oil
1 tbs vinegar
1 tsp vanilla

Cream Cheese Filling:
1 8 oz. package cream cheese, softened
1 egg
1/3 cup sugar
1/8 tsp salt
1 bag of mini chocolate chips

Directions:
1. Mix the first 4 ingredients for the cream cheese filling together. I use a hand mixer for this especially if the cream cheese isn't quite room temperature yet. Add in the mini chocolate chips and then set aside. If your mixture is a bit runny, stick it in the fridge until you need it.
2. In a large bowl, combine the flour, sugar, baking soda, cocoa and salt. Stir until well combined. Add in the remaining wet ingredients and mix until everything is well incorporated and there are no lumps. You can use a hand mixer for this too.
3. Preheat the oven to 350. Line cupcake tins with paper wrappers.
4. Fill the liners a little less than half full with the batter. Add a generous scoop of the cream cheese filling to the top.
5. Wipe off all of the drips on the pan with a wet paper towel. (I can never get these to come off the pan easily if I don't do this before baking, even with hot water and the dishwasher!)
6. Bake for 20-25 minutes.
7. Let cool before eating. I think they taste better if you stick them in the fridge overnight.