Hey, Cupcake!

Baked these this afternoon. My, oh, my. Creamy in the middle and on top. Way too many for us to eat, so we froze some for my wife to take into work on Monday.


FOR THE FILLING:
8 ounces cream cheese,at room temperature
1 large egg
1/3 cup sugar
6 ounces semisweet chocolate chips
FOR THE CAKES:
3 cups unbleached all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
2/3 cup vegetable oil
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar

Heat the oven to 350°F.
Line 24 muffin cups with paper liners.
Prepare the filling:
Mix the cream cheese, egg, sugar, and chocolate chips together in a large bowl until thoroughly combined. Set the filling aside.
Prepare the cake batter:
Mix the flour, sugar, cocoa powder, and baking soda together in a large mixing bowl.
In a separate bowl, combine the oil, vanilla, vinegar, and 2 cups water.
Pour the liquid ingredients into the dry ingredients and mix on low speed until combined, about 1 minute.
Increase the speed by one level and mix until the batter is lump-free, about 3 minutes.
Scoop the batter into the lined muffin cups, filling them approximately three-fourths full.
Drop a small spoonful of filling on top of the batter in each cup.
Bake untl the tops of the cakes are firm when pressed, 18 to 20 minutes. Let them cool slightly, and serve warm.