BLACK BOTTOM CHOCOLATE CUPCAKES

12 ounces cream cheese.
2 eggs.
1 2/3 cup sugar.
10 ounces semisweet chocolate chips numeral
1 1/2 cups sifted flour.
1/4 cup of cocoa powder.
1 teaspoon baking soda.
1 teaspoon salt.
1 cup water.
1/3 cup cooking oil.
1 tablespoon vinegar.
1 teaspoon vanilla.

Method:

Preheat oven to 350°F.
Arrange 24 cupcake liners in muffin tins, or liberally grease a cake/bunt pan.
Blend the cream cheese eggs and 2/3 cup of 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 bunt pan, scraped the chocolate 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 cake test done-- 30 to 35 minutes for cupcakes and 40 to 45 minutes for the cake.
Let the Black Bottom Chocolate cupcakes cool for 10 minutes before turning out on wire racks to cool completely