Black Bottom Cupcakes by The Flying Cupcake Bakery

Be sure to "sprinkle with love" before baking what has become the most requested variety of cupcake at The Flying Cupcake: the rich decadent chocolate Black Bottom Cupcake.

MAKES 4 DOZEN

For the chocolate mixture:
6 cups flour
4 cups sugar
1 cup baking cocoa
4 teaspoons baking soda
2 teaspoons salt
4 cups water
11/2 cups vegetable oil
4 tablespoons white vinegar
4 teaspoons vanilla extract
For the filling:
36 ounces cream cheese, softened
11/2 cups sugar
4 eggs
1/2 teaspoon salt
5 cups semisweet chocolate chips
To make the chocolate mixture: Combine all ingredients and beat until smooth and well blended. Pour mixture into liners in cupcake pans. Fill each half full in order to leave space for the cream cheese mixture.
To make the filling: In a mixing bowl, beat the cream cheese until smooth. Add the sugar, eggs and salt; mix well. Fold in the chocolate chips and blend. Using a spoon, scoop 2 tablespoons of filling into each cupcake liner, adding to the chocolate mixture. Each cup should be filled almost to the top. Place in 325-degree oven for 22 minutes or until firm to the touch on the top. Let cool on wire racks and serve.