Black Bottom Cupcakes

It's Wednesday. YAY! Half way through the week.

I am so looking forward to the weekend. A three day weekend and a send off for the summer.

How about you? What are you excited about this week? Or this coming weekend?

To mark the almost weekend I decided to make something sweet for my dear co-workers. We work so hard throughout the week and weekend, we deserve a treat. I hope they enjoy all the hard work I put in baking for them.

This is a new one for me. I hope it tastes as good as it sounds.

Black Bottom Cupcakes
From the complete Magnolia Bakery Cookbook

Ingredients:

Cream Cheese Filling

• 3/4 pound cream cheese (one and one-half 8-oz packages)
• 1/2 cup sugar
• 1 large egg, room temperature
• 1/3 cup miniature semisweet chocolate chips

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
• 1 cup sugar
• 1 cup buttermilk
• 2 teaspoons vanilla

Directions:

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

Cream Cheese Filling:

• In a medium bowl
• Beat the cream cheese and sugar until smooth
• Add the egg and beat well
• Stir in Chocolate chips.
• Set aside

Cupcakes:

• In a small bowl.
• Combine flour, cocoa, baking soda, and salt.
• Set aside
• In a large bowl, on 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.
• Make sure all ingredients are well blended
• Carefully spoon the cupcake batter into the cupcake liners, filling them about 2/3 full.
• Drop a small scoop of the cream cheese filling on top of each cupcake.
• Bake for 30 to 35 minutes.
• Cool in tins for 30 minutes.
• Remove from tins and cool on wire rack.