Black Bottom Cupcakes

Great cupcakes to make if you needs something that transports well - no frosting!

Cream Cheese Filling:
1 (8 oz) package cream cheese, softened
1 egg
1/3 cup sugar
1/8 tsp salt
1 cup miniature semi-sweet chocolate chips

Cupcake:
1 ½ cups flour
1 cup sugar
¼ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup water
1/3 cup vegetable oil
1 Tbsp cider vinegar
1 tsp vanilla extract

Preheat oven to 350˚. Line muffin tin with paper cups.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar, and 1/8 tsp salt until light and fluffy. Stir in chocolate chips and set aside.

In large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda, and ½ tsp salt. Make a well in the center and add the water, oil, vinegar, and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with about 1 Tbsp cream cheese mixture.
Bake for 25 to 30 minutes.