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Ingredients

1 (8 ounce) package cream cheese, softened 1 egg ⅓ cup white sugar ⅛ teaspoon salt 1 cup miniature semisweet chocolate chips 1 ½ cups all-purpose flour 1 cup white sugar ¼ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon salt 1 cup water ⅓ cup vegetable oil 1 tablespoon cider vinegar 1 teaspoon vanilla extract

Nutrition Info

171.2 calories carbohydrate: 22.4 g cholesterol: 18 mg fat: 8.9 g fiber: 0.9 g protein: 2.3 g saturatedFat: 3.9 g servingSize: - sodium: 145 mg sugar: 15.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes.

2 dozen cupcakes

Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.