black bottom cupcakes

i was supposed to bake cupcakes today but unfortunately i forgot to buy cream cheese so ill just do it tomorrow. i am a graduate of hotel and restaurant management but im the person who doenst know how to cook since in our house theres someone who will cook our food or if not my sister or my mom will do the cooking. but now i dont have a choice i have to cook my own food. anyway i started baking this cupcake last year and i was really happy cause it was my first time to bake on my own and it turned out to be really good so i will try again tomorrow if i could still make a really good cupcakes since its been awhile. heres the recipe for the black bottom cupcakes, this is not my own recipe since i just got it from the internet. enjoy!

Ingredients

For the filling
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped

For the cupcakes
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Method

MAKE THE FILLING

1. Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

MAKE THE CUPCAKES

1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.