Black Bottom Cupcakes- with Raspberries

With all the raspberries in season now I've been looking for something to do with them.  I picked not quite enough for jam or syrup....maybe just a cup or so from the canes in my back yard.  I had intended to make a batch of those delicious Chocolate Cheese Cake Cupcakes......AKA Black Bottom Cupcakes, and decided to throw in some fresh raspberries as well.  They turned out fabulously I must say, and I will be making them again before the season is over.  I love this cupcake recipe and make it at least 10 times each year, because it is very easy, very forgiving, very fast, and very addictive......even without the added raspberries.  But if you have some extra raspberries sitting around......try this one......If this flavour combination sounds like something you'd like......I can almost guarantee you will be the next addict.

Black Bottom Cupcakes with Raspberries

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
1 tsp vinegar
1/3 cup oil
1 cup water
raspberries (about 4 per cupcake) (set aside)

Dump all of the above (except the berries) into a large bowl and whisk together, set aside while making topping.  Don't worry about getting every little lump out.


Topping:
1 ( 8 oz pkg) of cream cheese at room temperature
1 egg
1/3 cup sugar
1 cup chocolate chips
pinch of salt

Cream together the cream cheese and sugar, add egg and salt and combine till smooth.  Stir in chocolate chips.

Preheat oven to 350F.  Line 18 muffin tins with paper liners.  Divide chocolate batter equally into each of the 18 muffin cups.  About a rounded tbsp for each.  Divided any extra batter evenly between the cups.  Drop 4 fresh raspberries on top of the chocolate batter.  Top with a rounded tsp of cream cheese topping. Again, divide any remaining cheesecake batter between all cups.  Bake for about 18 minutes or until the cream cheese topping begins to brown in a few spots.
Note:  You can also make these in lined mini muffin tins and they are equally delicious and even more adorable.  If adding raspberries, one per mini muffin would be appropriate.