Black bottom cupcakes(or cake)

 
                      BLACK BOTTOM CUPCAKES (or CAKE)
 
 Recipe By     : Rebecca Robbins McLane of San Francisco
 Serving Size  : 24   Preparation Time :0:30
 Categories    : Chocolate                        Chronicle
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      ounces        cream cheese
    2                    eggs
    1 2/3  cups          sugar
   10      ounces        semisweet chocolate chips
    1 1/2  cups          flour -- sifted
      1/4  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. 
 
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 NOTES : Yields 24 cupcakes, or 12 servings of cake