Black Bottom Muffins (cream Cheese As Topping)

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 8 ounces cream cheese, room temperature
• 1/3 cup granulated sugar, blended or 1/3 cup castor sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all purpose flour
• 1 cup granulated 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 vinegar
• 1 teaspoon pure vanilla extract

Recipe

• 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.