Starbucks Black Bottom Cupcakes
YIELDS 36 CUPCAKES
1 (8-ounce) package softened cream cheese
1/3 cup sugar
1 large egg
2 cups semisweet mini chocolate chips
3 cups flour
2 cups sugar
2/3 cup sifted unsweetened baking cocoa
2 teaspoons baking soda
½ teaspoon salt
2 cups water
2/3 cup oil
2 tablespoons white vinegar
3 teaspoons vanilla
Preheat the oven to 350°F. Line 36 regular-size muffin tins with paper liners.
In a bowl, beat the cream cheese, sugar, egg, and salt until fluffy and well combined. Add in the chocolate chips and mix to combine. Set aside.
For the cake batter, in a bowl, sift together flour, sugar, cocoa, baking soda, and salt.
In a small bowl, whisk together water, oil, vinegar, and vanilla. Beat well until thoroughly combined.
Combine the wet ingredients with the dry ingredients.
Fill the liners ¾ full with chocolate batter and drop about 1 teaspoon of the cream cheese mixture on top and in the middle of each chocolate batter.
Bake for about 20 minutes, or until the cupcakes test done.