Black Bottom Cupcakes

These are my family's most sought after recipe when looking for a dessert that will please.

They're not healthy.  They're not conducive to weight loss.

But they're good.  Oh so good.  Chocolate and cream cheese--it's a match made in heaven.  (No seriously, I'm pretty sure God created cows right by the cocao plant.)

1 8oz. package cream cheese, softened

1 egg

1/3 c. sugar

1/8 t. salt

1 c. semi-sweet chocolate chips

1 1/2 c. flour

1 c. sugar

1/3 c. cocoa powder

1 t. baking soda

1/2 t. salt

1 c. water

1/3 c. oil

1 T. vinegar

1 T. vanilla

Preheat oven to 350*.

Combine cream cheese, egg, sugar and salt in a small mixing bowl. Beat well. Add chocolate chips.  Set aside.

Combine flour, sugar, cocoa, baking soda and salt in large mixing bowl.  Add water, oil, vinegar, and vanilla. Beat well.

Fill muffin tins with cupcake liners.  Fill liners 1/3-1/2 full of batter.  Top each batter filled liner with heaping teaspoonfuls of cream cheese mixture.

Bake for 30-35 minutes, until springy and toothpick inserted comes out clean.

I'm telling you...when you get started on these...they don't last long.  

They're good to the last..crumb. 

And then you'll want another one.

Last time I made these...I was rather embarrassed by how many I actually consumed.  

But it's okay, because this time, they're not staying in the house..so I shan't be as tempted.

Enjoy!