Ingredients:

  • 1 cup (125g) all-purpose flour, plus more for dusting
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) water
  • 1 tablespoon (15ml) distilled white vinegar
  • 8 ounces (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, combine sugar, oil, and vanilla. Add water and vinegar. Mix well.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. In a separate bowl, beat cream cheese and sugar until smooth and creamy. Beat in the egg and vanilla until well combined. Stir in the chocolate chips.
  6. Fill each cupcake liner about halfway with chocolate batter.
  7. Spoon or scoop a generous amount of cream cheese filling over the chocolate batter in each cupcake liner. The filling should almost reach the top.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the chocolate part comes out clean. The cream cheese filling may look slightly soft, but it will set as it cools.
  9. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.