Black Bottom Cupcakes

Someone once told me that Black Bottom Cupcakes were the best dessert they had EVER had.
Seriously, best dessert ever?
Come on now.
Have you ever tried my S'mores cups?
Yeah, that's what I thought.
So I set out to make these fabulousssss black bottom cupcakes.
And I did.
I meannnnnn ..... 

They are pretty damn good if you like rich chocolate cake with a creamy cheesecake center. I still think my S'mores cups take the cake, but these are pretty delicious and I think my pictures kick ass so I'm going with it.

Black Bottom Cupcakes

Cake Ingredients
1 1/2 cups all purpose flour
1 cup granulated white sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract

Cream Cheese Filling
16-oz cream cheese, room temperature
2 large egg whites, room temperature
2 tablespoons sour cream, room temperature
1/2 cup sugar
1/4 tsp salt
1/3 cup premium milk chocolate chips

Directions
1. Preheat your oven to 350 degrees F (177 degrees C) and line 20 muffin cups with paper liners.

2. In a large bowl sift together flour, sugar, cocoa powder, baking soda, and salt. Set aside.

3. Now in a medium bowl you want to make the cream cheese filling. Beat together the cream cheese, sugar and salt until completely smooth. Slowly add the egg whites and sour cream. Stir in the milk chocolate chips and set aside.

4. In another bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.

5. Evenly divide your batter among the muffin cups then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

6. Bake in your preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch. Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 5 days.