Name: Black and White Cupcakes
Yield: Makes 18 to 20 cupcakes
Ingredients: 1 (8-ounce) package cream cheese, softened; 1 large egg, at room temperature; 1 1/3 cups sugar, divided; 1 cup miniature semisweet chocolate chips; 1 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup warm water; 1/3 cup vegetable oil; 1 tablespoon apple cider vinegar; 1 teaspoon vanilla extract

Editor's note: The recipe and introductory text below are from Jennifer Appel's Buttercup Bakes at Home. To read Epicurious's review of the cookbook, click here.

While most of my customers seem to live for the icings and toppings on my cupcakes, this "black bottom" cupcake is sure to please just as it is. It's become my all-time personal favorite.

Recipe notes

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