Black and White Cupcakes

Topping
8 ounces cream cheese, room temperature
2/3 cup powdered sugar
1 large egg, room temperature
2 tablespoons flour
1 teaspoon vanilla

Cupcakes
6 ounces bittersweet chocolate, chopped
1/4 cup unsalted butter
1/2 cup buttermilk, room temperature
1 large egg, room temperature
1 1/2 teaspoons vanilla
1 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips

Preheat oven to 375ºF. Lightly butter twelve muffin cups.

To prepare topping, in a small bowl whisk together all ingredients until smooth, then set aside.

To prepare cupcakes, in a small heavy saucepan over low heat, stir chocolate and butter together until melted. Cool for 10 minutes.

In a medium bowl, stir together buttermilk, egg and vanilla until blended. Stir in chocolate mixture. In a large bowl, stir together flour, sugar, baking soda and salt.

Make a well in the center of flour mixture; add chocolate mixture and stir just to combine. Stir in chocolate chips.

Place a heaping tablespoonful of batter in bottom of each cup, using no more than half of chocolate batter.

 Divide the cream cheese topping among muffin cups. (Each muffin cup will contain a generous tablespoonful.)

Divide remaining chocolate batter among muffin cups (approx. 1 level tablespoon of batter in each cup).

Bake for 20-30 minutes, or until cake tester comes out clean; do not overbake.

Remove muffin tins to wire racks. Cool for 5 minutes before removing the muffins from cups; finish cooling on rack.

Store completely cooled muffins in an airtight container in the refrigerator.

Let cupcakes reach room temperature before serving.

Makes 12.