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Black Bottom Cupcakes

Recipe is supposed to make 30, but I usually can't get more than 2 dozen out of it.

Cheese Topping

1 8-ounce package cream cheese, softened
1/8 teaspoon salt
1 egg, unbeaten
1/3 cup sugar
8 ounces chocolate bits

Optional:
1/2 cup chopped pecans (I toast them first in the oven at 350
for about 10 minutes, then chop them for a nice flavor)

Chocolate Cake

2 1/4 cups flour
1 2/3 cups sugar
1/3 cup cocoa
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups cold water
1/2 cup oil
1 1/2 teaspoons vinegar
1 teaspoon vanilla extract.

Preheat oven to 350. For Cheese Topping: Blend first four
ingredients. Add chocolate bits and nuts (if desired). Set aside.

For Cakes: Sift flour, sugar, cocoa, soda, and salt into a bowl. Make a hole in the center of sifted ingredients and put in water, oil, vinegar, and vanilla. Mix well (I usually use a whisk and it works great).

Fill paper muffin liners to 2/3 full with cake batter. Top, in center,
with 1 Tablespoon cheese mixture. Bake for about 30 minutes. Before the filling sets, I garnish the tops with a sliver of pecan to let people know there are nuts inside, in case all the filling sinks inside and you can't tell!

Source: DDJ-- GND, 04-23-04