Fall Harvest Black Bottom Cupcakes

Preheat oven to 350 degrees F (180 degrees C).

Add the Cream Cheese (1 cup) - softened to the bowl of an electric mixer fitted with the paddle attachment. Cream until smooth. Add the Granulated Sugar (1/3 cup), Eggland's Best Classic Egg (1), Simply Organic Vanilla Extract (1/2 tsp), Canned Pumpkin Purée (1/2 cup), and cream until smooth. Fold in the Mini Chocolate Chips (4 Tbsp).

Sift together the All-Purpose Flour (1 1/2 cups), Granulated Sugar (1 cup), Unsweetened Cocoa Powder (1/3 cup), Baking Soda (1 tsp), and Salt (1/4 tsp).

In a separate bowl, combine the Water (1 cup), Vegetable Oil (1/3 cup), Distilled White Vinegar (1 Tbsp), and Simply Organic Vanilla Extract (1 tsp). Make a well into the center of the dry ingredients and stir in the liquid. Mix until smooth.

Line a 12-tin muffin pan with liners or spray with Non-Stick Baking Spray (as needed). Evenly divide the batter among the muffin tins, filling about 3/4 way full, then spoon a heaping tablespoon of cream cheese in the center of each.

Bake for 25-30 minutes until the cream cheese has set and a toothpick comes out clean from the chocolate part. Enjoy!