Black Bottom Cupcakes

No pictures this time. I used half water and half milk. I'm not sure if this made it rise any less than normal, since the milk is basic and the soda needed something acidic (hence the vinegar). I'll try it again with just plain water.

• 1 pkg cream cheese, softened
• 1/3 c sugar
• dash of salt
• 1 egg
  
• splash of vanilla
  
• 1 c semisweet chocolate chips

• 1.5 c flour
• 1 c sugar
• 1/4-1/3 c pure cocoa powder
• 1 t soda
• 1/2 t salt
• 1 c liquid (water, coffee, milk*)
• 1/3 c grapeseed oil
• 1 T vinegar
• 1 t vanilla

1. For the filling, mix the cream cheese, sugar and salt. Add in egg and vanilla. Stir in chips.
2. For the cake, combine the dry ingredients. Add the remaining in a well in the center and mix.
3. Pour batter into lined muffin tins, 1/2 full. Drop a tablespoon of filling into center or dropped evenly over top.
   
4. Bake 180C/350F for 25 minutes or until done. Makes 18 cupcakes, depending on size.

Variations

• Bake as cake in square pan. 9x9 for 40 min. 8x8 for ??.
  
• Next time, a splash of cinnamon in the cake mixture?
  

Notes

1/11/11 Made this again with Almond Milk (sweetened) for the liquid, canola oil, apple cider vinegar, and 1/2 c mini choc chips. I softened the cream cheese in the microwave, which made it too gooey. Next time just let it be room temperature. Made 12 cupcakes and 1 ramekin-cake.