Aunt Ruthie's Black-Bottom Cupcakes

1 1/2 cups flour

1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt (scant 1/2 t)
1/2 teaspoon baking soda
1/3 cup vegetable oil
1 cup water
1 teaspoon vanilla
1 tablespoon vinegar

Sift together flour, sugar, cocoa, salt and baking soda

Add oil, water, vanilla and vinegar. Fill small muffin cups (you can use small paper cup
liners) 1/3 full with chocolate mixture.

Mix the following topping:

1 Eight ounce cream cheese

1 unbeaten egg
1/3 cup sugar
1 Six ounce portion chocolate chips (regular or mini)

Doubling the cream cheese topping mixture is a good idea. I doubled it on the advice of
my mother, and it was necessary to have enough. Cream the cream cheese, egg and
sugar together. Fold in the chocolate chips. Spoon over chocolate mixture by heaping
teaspoons. Bake at 350 degrees for 15-20 minutes (just very slightly brown on top).

If you're in the mood for something rich and chocolatey, this is the perfect sweet.
They're like mini cheesecakes. They freeze well and defrost in minutes, so you can make
them ahead of time.