Cupcake #7: Black Bottom Heartache

This cupcake was more like a muffin--kind of a nice surprise! It was chocolaty and full of flavor. I was debating whether or not to make a frosting or ganache to go with it, but it didn't really need anything else!

Ingredients for cupcakes: -1 1/2 c. all-purpose flour -1 c. firmly packed light brown sugar -5 Tbsp. natural unsweetened cocoa powder -1 tsp. baking soda -1/4 tsp. salt -1 c. water -1/3 c. vegetable oil -1 tsp. vanilla extract To Make the Cupcakes: 1. Preheat oven to 350 degrees F. Place 12 paper liners in cupcake trays. 2. Whisk together flour, brown sugar, cocoa powder, baking soda and salt.

3. In separate bowl mix water, oil, and vanilla.

4. Make a well in the center of the dry ingredients and stir in the wet ingredients.

Mix until smooth.

5. Pour batter into paper liners. Fill 3/4 of the way to the top.

6. Spoon a few tablespoons of the filling (recipe below) into the center of each cake. The cupcakes will now be at the top of the paper.

7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool for 5 minutes and then place on a baking rack. Ingredients for filling: -8 ounces cream cheese at room temp. -1/3 c. granulated sugar -1 egg, room temp. -2 ounces bittersweet or semi-sweet chocolate, coarsely chopped To Make the Filling: 1. Cream sugar, cream cheese and egg with an electric mixer until light and fluffy, about 3-5 minutes.

2. Fold in the chopped chocolate with a rubber spatula.