Black Bottom Chocolate Cupcakes

Ingredients:

• 230 g of cottage cheese, room temperature
• 1 large egg, room temperature
• 1 cup granulated sugar
• 1.5 tsp vanilla extract
• 1.5 cups premium flour
• 1/3 cup cocoa powder
• 1/3 cup brown sugar
• 3/4 teaspoon baking soda
• 1/4 tsp fine salt
• 1/3 cup vegetable oil
• 1 tbsp. table vinegar 5%

Preparation:

1. Position a rack in the center of the oven and preheat to 180°C (350°F). Line a 12-cup muffin tin with paper tartlets. In a medium bowl, beat the cream cheese, egg, 1/3 cup granulated sugar, and 1/2 teaspoon vanilla extract with a mixer on medium speed for 1-2 minutes. The mixture should be smooth and lump-free. Set aside.
2. In a large bowl, combine the flour, cocoa powder, brown sugar, baking soda, salt, and the remaining 2/3 cup granulated sugar. Add the butter, the remaining 1 teaspoon vanilla extract, and 1 cup water and mix well. Let the dough rest at room temperature for 10 minutes, then stir in the vinegar.
3. Divide the chocolate batter evenly among the prepared cupcake liners, filling each about two-thirds full. Spoon about 2 tablespoons of cream cheese filling into the center of each cupcake.
4. Bake for about 20 minutes, until the cream filling is set and a toothpick inserted into the muffin comes out clean.
5. Let cool in the pans for 5 minutes, then carefully remove the cupcakes to a wire rack using a butter knife or offset spatula. Let cool completely, about 30 minutes, before serving.