Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1 large egg, room temperature
- 1/3 cup granulated sugar
- 1/8 tsp salt
- 1 cup semi-sweet mini chocolate chips
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tsp white distilled vinegar
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two standard muffin tins with paper liners to yield 18 cupcakes. Ensure your cream cheese and egg are at room temperature to prevent lumps in your filling.
- In a medium mixing bowl, beat the softened cream cheese, egg, 1/3 cup sugar, and 1/8 tsp salt until the mixture is smooth and creamy. Fold in the mini chocolate chips with a spatula. Set this mixture aside.
- In a large mixing bowl, sift together the flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 tsp salt. Whisking these dry ingredients ensures there are no large clumps of cocoa or soda in your batter.
- Make a well in the center of the dry ingredients. Pour in the water, vegetable oil, vinegar, and vanilla extract. Whisk the mixture until just combined and smooth. Do not overmix, or the cupcakes will become tough.
- Fill each cupcake liner about 1/2 to 2/3 full with the chocolate batter. Place one rounded tablespoon of the cream cheese mixture directly into the center of the chocolate batter. Bake for 22 to 25 minutes, or until the chocolate cake springs back when touched and the cream cheese center is set. Allow them to cool completely in the tin before serving.
- Cook Time: 45 minutes