Ingredients:

  • 1 ½ cups (192g) all-purpose flour, spooned and leveled
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240ml) water
  • ½ cup (120ml) vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • ⅓ cup (67g) granulated sugar
  • 1 large egg
  • 1 cup (170g) chocolate chips, semi-sweet

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a separate bowl, combine granulated sugar, brown sugar, water, oil, vinegar, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. In a medium bowl, beat cream cheese and sugar until smooth. Beat in the egg until well combined. Stir in the chocolate chips.
  6. Fill each cupcake liner about two-thirds full with the chocolate batter.
  7. Spoon or scoop the cream cheese filling over the chocolate batter in each liner. Fill almost to the top.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the chocolate part comes out clean (the cream cheese part will still be soft).
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.