Black Bottom Cupcakes

Black Bottom Cupcakes:

For the cupcakes:
2c cake flour
1c sugar
1/4c cocoa
1t baking soda
1/2t salt
1c water
1/3c vegetable oil
1T white vinegar
1t vanilla
1 large egg

For the filling:
8oz cream cheese softened
1 large egg
1/3c sugar
1/8t salt
1c semi-sweet chocolate chips

Directions for the cupcakes:
Sift together the cake flour, sugar, cocoa, soda and salt. Slowly add the water until you achieve a nice batter consistency. Whisk the vinegar in with the oil, then add the oil/vinegar mixture, one of the eggs, and vanilla; beat well.

Directions for the cream cheese filling:
Whip the cream cheese to a soft consistency. Combine the cream cheese, the other egg, sugar and salt. Add the chocolate chips and stir in.

Fill muffin cups/papers 1/2 to 3/4 full of chocolate mixture. Dollop a heaping tablespoon of cream cheese batter in center of each of the unbaked cupcakes. Bake at 350 degrees for 30 to 35 minutes, until a toothpick comes out clean. Let them cool and frost with cream cheese frosting (recipe follows)

For the Cream Cheese Frosting:
2-8oz packages of cream cheese softened
2 sticks of unsalted butter softened
2 cups of powdered/confectioners' sugar, sifted
1t vanilla

Beat cream cheese and butter together, add vanilla then slowly add powdered sugar. Top the cupcakes with bitter sweet chocolate shavings