Recipe - Black Bottom Cupcakes (Or Cake)

12 ounce Cream cheese
2 Eggs
1 2/3 cup Sugar
10 ounce Semisweet chocolate chips
1 One half cup Flour sifted
One fourth cup Cocoa powder
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Water
1/3 cup Cooking oil
1 tablespoon Vinegar
1 teaspoon Vanilla

INSTRUCTIONS: Preheat oven to 350 degrees. Arrange 24 cupcake liners in
muffin tins or liberally grease a cake/bundt pan. Blend together the cream
cheese, eggs and 2/3 cup of the 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 bundt pan, scrape the
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 cakes test done 30 to 35 minutes for
cupcakes, 40 to 45 minutes for cake. Let cool 10 minutes before turning out
on wire racks to cool completely.

Recipe By : Rebecca Robbins McLane of San Francisco

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini