Recipe: Allysa Torey's Black Bottom Cupcakes

BLACK BOTTOM CUPCAKES

"During my quest in the kitchen for the perfect version of one of my favorite childhood treats, I was surprised to discover that many of my friends and neighbors (that is, testers) had never tried a black bottom cupcake before. If you're part of this group, you need to bake a batch - they're absolutely wonderful."

FOR THE CREAM CHEESE FILLING:
3/4 pound (one and a half 8-ounce packages) cream cheese (not softened)
1/2 cup sugar
1 large egg, at room temperature
1/3 cup miniature semisweet chocolate chips
FOR THE CUPCAKES:
1 3/4 cups all-purpose flour
3/4 cup unsweetened 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-size bowl, beat the cream cheese and sugar 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 in two parts, alternating with the buttermilk and vanilla, and making sure all ingredients are well blended.

Carefully spoon the cupcake 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 30-35 minutes, or until a cake tester inserted in the center of each cupcake comes out clean.

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

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