Ingredients:

  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) water
  • 1 teaspoon white vinegar
  • 8 ounces (225g) cream cheese, softened to room temperature
  • 1/3 cup (65g) granulated sugar
  • 1 large egg
  • 1 cup (170g) semi-sweet chocolate chips
  • Powdered sugar for dusting (optional)

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. Set aside.
  3. In a large bowl, combine sugar, oil, and vanilla. Gradually add the dry ingredients, alternating with water, beginning and ending with the dry ingredients. Stir in the vinegar. Mix until just combined. Do not overmix.
  4. In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Beat in the egg until just combined. Stir in the chocolate chips.
  5. Fill each cupcake liner about halfway with the chocolate batter. Top each with a generous spoonful of the cheesecake filling.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the chocolate portion comes out clean. The cheesecake filling should be slightly golden brown.
  7. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
  8. Dust with powdered sugar before serving (optional).