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Ingredients

1 (8 ounce) package cream cheese, softened ½ cup white sugar 1 egg ⅛ teaspoon salt 16 ounces miniature 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 vinegar 1 teaspoon vanilla extract 2 tablespoons white sugar, or as needed

Nutrition Info

129 calories carbohydrate: 17.6 g cholesterol: 9.8 mg fat: 6.8 g fiber: 0.9 g protein: 1.5 g saturatedFat: 3.2 g servingSize: - sodium: 79.8 mg sugar: 13 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease or line 44 miniature muffin cups with paper liners.
Beat cream cheese, 1/2 cup sugar, egg, and 1/8 teaspoon salt together in a bowl until filling is smooth, fold in chocolate chips.
Sift flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a bowl. Beat water, vegetable oil, vinegar, and vanilla extract into flour mixture until batter is evenly mixed. Fill muffin cups 1/3-full with batter, top each with about 1 teaspoon cream cheese filling. Sprinkle cupcakes with remaining 2 tablespoons sugar.
Bake in the preheated oven until a toothpick inserted in the sides of a cupcake come out clean, 30 to 35 minutes.

44 cupcakes

My husband loves to bake these every year. He often adds mint chocolate chips for the holidays.