Black Bottom Cupcakes

I love these little black bottom cupcakes but this was my first time every making them. Mmmmmm there is nothing bad about chocolate and cream cheese.  This recipe is from Alida's Kitchen.

Filling:
8-oz block cream cheese, room temperature
1 egg
1/3 cup granulated sugar
1 tsp vanilla extract
1 cup mini simi-sweet chocolate chips

 Cake:
1 1/2 cups AP flour
1 cup brown sugar (packed)
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt (optional)
1 cup water
1/3 cup canola oil
1 tbsp vinegar
1 tsp vanilla extract

Heat oven to 350. Grease muffin cups. In a small bowl beat together the cream cheese, egg, sugar and vanilla extract.  Stir in the chocolate chips and set to the side.  In a large bowl whisk together the flour, brown sugar, cocoa powder, baking powder and salt.  In a small bowl combine the water, canola oil, vinegar and vanilla extract.  Add the wet ingredients to the dry ingredients and fold to combine.  Scoop the batter into the muffin tins, filling each cup half full. Top with a tablespoon of cream cheese mixture. Bake for 20 to 25 minutes or until cake batter is baked through. Cool for 5 minutes in the pan then remove and cool on a baking rack.