Black Bottom Cupcakes II

Ingredients

• 1 teaspoon baking soda 
• 8 ounce cream cheese softened
• 1  eggs 
• 1.5 cups flour all-purpose
• 0.1 teaspoon salt 
• 1 cup semi chocolate chips miniature
• 0.3 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract 
• 0.3 cup vegetable oil 
• 1 tablespoon vinegar 
• 1 cup water 
• 0.3 cup sugar white

Equipment

• bowl
• oven
• whisk
• muffin liners

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
2. In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
3. In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
4. Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture.
5. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.