Fall Harvest Black Bottom Cupcakes

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) , 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 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.