Black and white cupcake

Cream cheese filling:
8 oz (227gr) cream cheese, room temperature
1/3 C (65 gr) sugar
1 large egg
1/2 tsp vanilla extract
Chocolate cupcakes:
1 1/2 C(195 gr) all-purpose flour
1 C (210gr) light brown sugar
1/3 C (30 gr) natural unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 C (240 ml) water
1/3 C (80 ml) vegetable/canola oil
1 tbsp white vinegar
1 tsp vanilla extract
Black Bottom Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners, or generously butter or spray each cup with a non stick vegetable spray.
Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.
Makes 12 cupcakes
Recipe from “The Joy of Baking”
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