Heat oven to 350° F. Put a muffin cup liner in 18 muffin cups. If you need to use two racks in your oven, adjust to divide the oven into thirds for even baking.
In a large bowl stir together flour, sugar, cocoa, baking soda and salt. Pour in water, oil and vinegar; mix until blended. (Batter may have a few lumps.)
In a separate bowl beat cream cheese until smooth. Beat in egg and sugar, then stir in chocolate chips.
Scoop chocolate batter into prepared muffin pans, dividing evenly. Spoon a heaping tablespoon of cream cheese mixture onto center of batter in each pan.
Bake in a preheated 350° F oven for 25 to 30 minutes or until a tester inserted in dark part of one cupcake comes out clean. Allow to cool for 10 minutes in the pans, then set on a wire rack to cool completely. Do not overbake.
Contributor: pat ciesla
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