Black Bottom Cupcakes

Cream cheese filling:

227g cream cheese, room temperature
1/3 cups (65g) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract

Chocolate cupcakes:

1 1/2 cups (210g) all purpose flour
1 cup (210g) light brown sugar
1/3 cup (30g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (240ml) water
1/3 cup (80ml) vegie oil
1 tablespoon white vinegar
1 tablespoon vanilla extract

Preheat oven to 177 degree C and lightly butter or spray 12 muffins cup.

Cream cheese filling: Beat cream cheese until smooth using electric mixer. Add in sugar, egg, vanilla extract and beat until creamy and smooth. Set aside.

Chocolate cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda and salt. In a separate bowl, mix the water, vinegar, oil and vanilla extract. Make a well in the centre of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter to 12 muffins cups.

Then spoon a few tablespoons of cream cheese filling to the centre of each cupcake.

Bake for 25 minutes or until the cream cheese filling is a little bit brown and the cupcakes feel springy to touch.

ps: no picture. maybe I'll bake some and upload it. but later. hurm or not.