Black Bottom Cupcakes

Who said cupcakes had to have frosting? These Black Bottom Cupcakes aren’t lacking in flavor or appearance!

Cheesecake Filling:

• 8 oz. cream cheese, room temperature

• 1/2 cup sugar

• 1 egg

Cupcake Batter":

• 3 cups flour

• 1/2 cup unsweetened cocoa powder

• 2 tsp. baking powder

• 2 cups sugar

• 2 tsp. baking soda

• 2 eggs

• 2/3 cup oil (such as canola or vegetable)

• 2 cups water

• 2 tbsp. apple cider vinegar

• 2 tsp. vanilla

1. Preheat oven to 350°F and line 2 cupcake tins with liners

2. Make filling: In a medium bowl, beat cream cheese until smooth using a handheld mixer. Add the egg and sugar and continue to blend until smooth. Set aside.

3. Make batter: In a large bowl, mix the flour, cocoa, sugar, and baking soda together using a handheld mixer. Add the eggs, oil, water, vinegar, and vanilla. Mix until blended.

4. Fill cupcakes liners a little over halfway full and top with a spoonful of cream cheese filling. Using a metal spreader or knife, swirl the filling using gentle sweeping motions.

5. Bake for about 20 minutes or until an inserted toothpick comes out clean. Allow to cool on a wire rack.