At Alice's request (she is totally going to win the baking competition)...
MAGNOLIA BAKERY BLACK BOTTOM CUPCAKES
makes about 18 cupcakes (depending on size)
CREAM CHEESE FILLING:
340g light philadelphia cream cheese (not softened)
1/2 cup sugar
1 large egg, at room temperature
1/2 cup dark chocolate chips
1 3/4 cups plain flour
3/4 cup cocoa
3/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil (preferably canola)
1 cup sugar
1 cup buttermilk
2 teaspoons vanilla extract
Preheat oven to 180 degrees celcius.
Line two 12-cup muffin tins with 18 cupcake papers (this really depends on size, my muffin tins tend to mean that it's 13 cakes in total, which is annoying!)
TO MAKE THE CREAM CHEESE FILLING: In a medium-sized bowl, beat the cream cheese and sugar together until smooth. Add the egg and beat well. Stir in the chocolate chips. Set aside.
TO MAKE THE CUPCAKES: In a small bowl, combine the flour, cocoa, baking soda, and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar. Add the dry ingredients into two parts, alternating with buttermilk and vanilla, and making sure all the ingredients are well blended.
Carefully spoon the cupcake batter into the cupcake liners, filling them about two-thirds full. Drop a small scoop (about 1 1/2 tablespoons) of the cream cheese filling on top of each cupcake. Bake for about 30-35 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. Cool the cupcakes in the tins for 30 minutes. Remove the tins and cool completely on a wire rack.