Black Bottom Cupcakes(or Cake)

* Exported from MasterCook II *

BLACK BOTTOM CUPCAKES (or CAKE)

Recipe By : Rebecca Robbins McLane of San Francisco
Serving Size : 24 Preparation Time :0:30
Categories : Chocolate Chronicle
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces cream cheese
2 eggs
1 2/3 cups sugar
10 ounces semisweet chocolate chips
1 1/2 cups flour -- sifted
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup water
1/3 cup cooking oil
1 tablespoon vinegar
1 teaspoon vanilla


INSTRUCTIONS: Preheat oven to 350 degrees. Arrange 24 cupcake liners in
muffin tins or liberally grease a cake/bundt pan.

Blend together the cream cheese, eggs and 2/3 cup of the sugar in a large
bowl. Stir in the chocolate chips.

Sift the remaining sugar, the flour, cocoa, baking soda and salt into a
mixing bowl. Stir in the water, oil, vinegar and vanilla; beat until
smooth. Fill cupcake liners 1/3 full with the chocolate batter; spoon the
cheese mixture on top. If using a cake or bundt pan, scrape the batter
into the pan, then top with several layers of the cream cheese topping,
spreading it thinly because it will sink in deeper after each application.

Bake until the cakes test done -- 30 to 35 minutes for cupcakes, 40 to 45
minutes for cake. Let cool 10 minutes before turning out on wire racks to
cool completely.

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NOTES : Yields 24 cupcakes, or 12 servings of cake