Black-Bottom Cupcakes

Black-Bottom Cupcakes (Adapted from David Lebovitz)

For the filling

8 ounces cream cheese, softened
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces coarsely chopped bittersweet chocolate

For the cupcake batter

1 1/2 cups all-purpose flour
1 cup packed brown sugar
5 tablespoons natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon instant espresso powder
1/4 teaspoon salt
1 cup water
1/3 cup canola oil
1 tablespoon cider vinegar
1 teaspoon vanilla

To prepare the filling

In a medium bowl, beat together cream cheese, sugar and egg until smooth and combined. Stir in chopped chocolate.

To prepare the cupcake batter

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, brown sugar, cocoa powder, baking soda, espresso powder and salt.

In another medium bowl, whisk together water, oil, vinegar and vanilla. Pour mixture into the dry ingredients, stirring just until combined. Evenly divide batter between the wells of a 12 cup muffin tin lined with paper liners. Evenly divide the cream cheese filling mixture between the chocolate batter-filled wells, aiming the filling into the center of each.

Place pan into the oven and bake until the tops are very lightly golden brown and they feel springy when gently pressed, about 22 to 26 minutes. Remove and let rest for 2 to 3 minutes before turning the cupcakes out to cool completely.

Makes 12 cupcakes.

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