Preheat the oven to 350° F. Line two 12-cup muffin pans with paper liners. Spray the liners with non-stick cooking spray.
Non-stick cooking spray
Using an electric mixer, combine the cream cheese, sugar, and salt in a medium mixing bowl. Add the egg and mix well. Fold in the chocolate chips, and set aside.
8 oz cream cheese, 1 cup granulated sugar, 1/8 teaspoon fine grain salt, 1 large egg, 6 ounces semisweet chocolate chips
In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and cocoa powder. Add water, oil, vinegar, and vanilla and mix until smooth.
2 ¼ cups all-purpose flour, 1 ½ cups granulated sugar, 3/4 teaspoon fine grain salt, 1 ½ teaspoons baking soda, ¼ cup plus 2 tablespoons unsweetened cocoa powder, 1 ½ cups water, 1/3 cup plus 3 tablespoons light flavored vegetable oil, 1 ½ teaspoons apple cider vinegar, 1 ½ teaspoons vanilla extract
Fill each baking cup with two tablespoons of the cake batter, and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25-30 minutes.
Let cool in pan for 20 minutes before removing to wire racks to cool completely.
Notes
Makes 2 dozen full sized cupcakesIf you want to make mini cupcakes, they should take about 18-20 minutes to bake.