MAGNOLIA BAKERY BLACK BOTTOM CUPCAKES
Source: More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen by Allysa Torey
Makes 1 1/2 dozen cupcakes

CREAM CHEESE FILLING:
3/4 pound (one and a half 8-ounce package) cream cheese (not softened)
1/2 cup sugar
1 large egg, at room temperature
1/3 cup miniature semisweet chocolate chips
CUPCAKES:
1 3/4 cups all-purpose flour
3/4 cup sweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil (preferably canola)
1 cup sugar
1 cup buttermilk
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Line two 12-cup muffin tins with 18 cupcake papers

TO MAKE THE CREAM CHEESE FILLING:
In a medium-sized bowl, beat the cream cheese and sugar together until smooth. Add the egg and beat well. Stir in the chocolate chips. Set aside.

TO MAKE THE CUPCAKES:
In a small bowl, combine the flour, cocoa, baking soda, and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar.

Add the dry ingredients into two parts, alternating with buttermilk and vanilla, and making sure all the ingredients are well blended.

Carefully spoon the cupcake batter into the cupcake liners, filling them about two-thirds full. Drop a small scoop (about 1 1/2 tablespoons) of the cream cheese filling on top of each cupcake.

Bake for about 30-35 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 30 minutes. Remove the tins and cool completely on a wire rack.