Black Bottom Cupcakes

Well hello there! I have been basically non-existent on the blog this summer, busy with my two year old who has been coloring walls and carpet with dry erase markers and yesterday discovered what happened when he emptied an entire tub of Aquaphor onto himself, his walls, comforter and most of his toys.

Everything glistened wetly in the morning light. Yuck.

Anyways, I've made these cupcakes five times this summer. They travel GREAT, freeze well and are still good three days after they've been made. I like 'em cold, my aunt likes them at room temp, you can't really do these wrong.

Black Bottom Cupcakes, makes 20 large cupcakes

Sift together in a large bowl:

1 & 1/2 cup flour

1 cup sugar

1/4 cup cocoa (the richer and darker the better, Penzey's or Valrhona are great)

1/4 tsp. salt

1 tsp. baking soda

Mix in an electric mixer:

1 cup cold water

1/3 cup oil

1 TB. vinegar

1 tsp. vanilla

Add dry ingredients slowly to wet in the mixer, mix on medium until blended. Line a muffin tin with liners. Fill cups about 1/3 full with chocolate batter. Put 1 TB. of filling (beat together 8 oz. softened cream cheese, 1/3 cup sugar, 1 egg then add 1 cup ghiradelli chocolate chips) on top in the middle. Bake at 350 for 20 min. Let cool in the pan about 15 min.