Black Bottom Cupcakes

Filling
8oz. Mascarpone Cheese
1/2 c. confectioner's sugar
1 large egg
Pinch of Salt
1t. pure vanilla extract
1c. miniature semi sweet morsels
Cake Batter
1 1/2c. All purpose flour
1/2 c. sugar
1/2 c. dark brown sugar
1/4 c. cocoa
1t. baking soda
1/4 t. salt
1 c. boiling water
1/3 c. vegetable oil
1T. apple cider vinegar
1t. pure vanilla extract
Topping
8 oz. semi-sweet chocolate, finely chopped
3/4 c. unsalted butter
1/4 c. light corn syrup
1 t. pure vanilla extract
Preheat oven to 350.
Make the filling: In a medium bowl cream together mascarpone, confectioner's sugar, egg salt and vanilla. Stir until smooth and creamy. Stir in chocolate chips.
Make cake batter: In a large bowl, whisk together the flour, sugars, cocoa, baking soda and salt. In a 2 cup meauring cup combine the boiling water, oil, vinegar and vanilla. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir together just until smooth.
Place enough cake batter in each cupcake cup to cover the bottom and top with a heaping tablespoon of filling. Top the filling with enough cake batter to cover filling. Bake until the cupcakes are puffed and firm about 25 min.
Make the topping: Combine all the ingredients in a microwave-safe bowl and microwave on high for 1 min. Romove from microwave and stir until smooth. If choclate is not completely melted continue to microwave for 30 sec. until smooth.
Transfer cupcakes to a wire rack and let cool completely. When cool, dip the top of each cupcake in the glaze (feel free to double dip). Let excess glaze drip from the cupcakes for a few seconds and then place the cupcake right-side up on the wire rack until the glaze firms up before serving. (I didn't want to deal with the drippy mess, so I waited until the glaze had firmed up a bit in the bowl and just frosted the cupcakes with it).
Grab a glass of milk and ENJOY!!

{recipe from Sticky, Chewy, Messy, Gooey by Jill O'Connor}