Guittard Black Bottom Cupcakes

These are my most favorite cupcakes ever! Like having chocolate and cheesecake together! My favorite way to eat them is after they've been refrigerated so the chocolate chips are hard. But no matter how you eat them, I'm sure you'll love them!



Guittard Black Bottom Cupcakes

1 (8 oz.) cream cheese, softened
1/8 tsp. salt
1 egg, beaten
1/3 c. sugar

Beat well, stir in 1 cup semi-sweet chocolate chips. Set aside. In separate bowl mix:

1 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1 c. sugar
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbsp. vinegar
1 tsp. vanilla

Mix well. Fill cupcake tins with 18 paper liners. Fill each liner with "cocoa" mixture a little more than half full. Drop spoonful of "cream cheese" mixture on top of each. Bake at 350 degrees for 25 minutes. Double the recipe to make 36 cupcakes. Refrigerate leftovers in a covered container to keep moist.