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Black Bottom Cupcakes (Or Cake)

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      Title: BLACK BOTTOM CUPCAKES (OR CAKE)
 Categories: Chocolate, Cakes, Cupcakes
      Yield: 24 Servings
 
     12 oz Cream cheese
      2    Eggs
  1 2/3 c  Sugar
     10 oz Semisweet chocolate chips
  1 1/2 c  Flour -- sifted
    1/4 c  Cocoa powder
      1 ts Baking soda
      1 ts Salt
      1 c  Water
    1/3 c  Cooking oil
      1 tb Vinegar
      1 ts 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
 
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