Black Bottom Cupcakes

I'm taking these to an event tonight - Black Bottom Cupcakes. So easy! Haven't made them in YEARS, but they just might be my new go-to dessert. Mix. Bake. Take out of oven. Done!

After lunch Rich wanted a sample! :)

The recipe came from Rich's cousin, Marlene, who gave me several of her recipes as a wedding gift - ALMOST 46 years ago! We had a lovely visit with them during our Summer 2009 trip to California.

Here's the recipe...

Black Bottom Cupcakes

Combine in small bowl:

8 ounces cream cheese (I use Neufchatel, 33 1/3 less fat)

1 unbeaten egg

1/3 cup sugar

1/8 teaspoon salt

6 ounces chocolate chips

Beat cream cheese, egg, sugar, salt. Stir in chocolate chips. Set aside.

Combine in large bowl:

1-1/2 cups flour

1 cup sugar

1/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup Wesson oil

1 tablespoon white distilled vinegar

1 teaspoon vanilla

Beat above ingredients until well combined.

Fill 24 muffin tins with cupcake papers. Fill each cup 1/3 full with chocolate batter. Top each one with heaping teaspoon of cream cheese mixture. Use all of both batters. Bake in preheated oven at 350 degrees for 30-35 minutes.

ENJOY!