Black bottom cupcakes

Set the oven to 350.

Cream the cream cheese and quarter cup of sugar on medium with a hand mixer until smooth and lump-free, without beating in much air.

Mix in the egg and salt on medium until well combined; scrape the bowl down.

Stir in the mini chocolate chips; set aside.

Sift the flour, sugar, cocoa powder, baking soda and salt into another bowl and whisk together.

Mix the water, vegetable oil, vinegar and vanilla extract.

Pour the wet into the dry and stir until just combined; the batter is thin.

Line a cupcake tin with papers and divide the chocolate batter among them.

Spoon a plop of the cheesecake mixture into the middle of each.

Bake at 350 for 16 to 18 minutes, until the centres and cream cheese topping are set and a skewer comes out clean.