And on the 3rd day he created cupcakes.

I felt the need to add a disclaimer, as I did not taste them prior to serving

My work buddy "Susan" was feeling a little blue this week so I decided to make cupcakes. I think all companies should make you buddy up with someone else in the office so when you're having a rough day someone can bake for you, or bring your coffee (which is awesome, thank you very much). These black bottom cupcakes turned out pretty good. I suggest starting them before 9:30pm and making sure you have all the ingredients before you start. If you do that, I guarantee they will be a piece of cake, literally.

Black-Bottom Cupcakes as seen on smitten kitchen

Yield: 12 full-size or approximately 30 mini cupcakes

For the filling:

8 ounces cream cheese, regular or reduced fat, at room temperature

1/3 cup granulated sugar

1 large egg, at room temperature

2 ounces bittersweet or semisweet chocolate, coarsely chopped

For the cupcakes:

1 1/2 cups all-purpose flour

1 cup firmly packed light brown sugar

5 tablespoons natural unsweetened cocoa powder (not Dutch-process)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup water

1/3 cup unflavored vegetable oil

1 tablespoon white or cider vinegar

1 teaspoon vanilla extract

Make the filling:

Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:

1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.

2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.

3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.

4. Divide the batter among the muffin cups. Spoon a few tablespoons* of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely,** which is fine.

5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

*No need for frosting, these puppies are delightful on their own!

**Also stick to the 25 minute baking time...they may not look done in the middle, but they are!