Black Bottom Cupcakes 
Adapted from Rachael Ray & Co
Makes 12 servings (my way)
Cream Cheese Filling*
8 oz cream cheese, at room temperature
1/2 cup sugar
1/8 tsp salt
1 large egg yolk 
6 oz chocolate chips, chunks, or pieces (can omit or just opt to put a little sprinkling of chocolate in each)
(any type of chocolate is fine..put less if it is milk chocolate, and anything with over 60% cacao seems to be too bitter)

Cupcake Batter

1 1/8 cup flour
3/4 cup sugar
3/4 tsp baking soda 
3/8 tsp salt
3 Tbsp cocoa powder
1/6 cup oil
3/4 tsp apple cider vinegar
3/4 tsp vanilla extract 
Directions
1) Preheat oven to 350 degrees F. Line 12 muffin pans with paper, foil, or silicon cups. Combine cream cream cheese through egg yolk in a bowl. Fold in chocolate chips.*
2) In a large mixing bowl, whisk together the dry ingredients. Make a well in the middle of the dry ingredients, and pour 3/4 cup water and the oil through vanilla in. Mix until smooth. 
3) Fill each baking cup 2/3 full with the cake batter. Top with 2 Tablespoons of the cream cheese mixture. Bake until the edges are firm to touch, about 25 minutes. 
*Or, you could put the chocolate chips in last, using them as weights to hold the cream cheese down, forming a cream cheese fissure of creaminess!
**I wanted more cream cheese, so I halved the cupcake batter amount while keeping the cream cheese filling the same. If you want to be less…indulgent, halve or double accordingly.