Black Bottom Cupcakes

Filling:
8 oz. cream cheese, at room temperature
1/3 c. granulated sugar
1 lg. egg, at room temperature
2 oz. bittersweet chocolate, coarsely chopped

Cupcakes:
1 1/2 c. all-purpose flour
1 c. firmly packed light brown sugar
5 tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. water
1/3 c. vegetable oil
1 tbsp. white or cider vinegar
1 tsp. vanilla extract

To make filling, beat together cream cheese, granulated sugar, and egg until smooth. Stir in chopped chocolate pieces. Set aside.

To make cupcakes, adjust a rack to center of oven and preheat to 350°F. Line a 12-cup muffin tin with paper liners.

In a medium bowl, sift together flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl mix together water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in wet ingredients, stirring just until smooth. Stir any longer and you will over-mix the batter, and end up with less-than-tender cupcakes.

Divide batter among muffin cups. Spoon a few tbsp. filling into center of each cupcake, dividing filling evenly. This will fill cups almost completely, which is fine. Bake for 25 minutes, or until tops are slightly golden brown and cupcakes feel springy when gently pressed. These will keep unrefrigerated for 2 to 3 days in an airtight container.