Step 1

Preheat oven to 350 degrees

Step 2

Line two muffin tins with cupcake papers

Step 3

In a medium bowl, beat the cream cheese, egg, and 1/3 cup of sugar on medium speed of an electric mixer until light and fluffy, about 2 minutes. Stir in the chocolate chips and set aside.

Step 4

In a large bowl, thoroughly combine the flour, the remaining sugar, cocoa powder, baking soda, and salt. Make a well in the center of the dry ingredients and add the water, oil, vinegar, and vanilla. Mix the wet and dry ingredients until just blended.

Step 5

Fill each muffin cup one-third full with the cocoa batter, then top with a spoonful of the cream cheese mixture until the paper is about two-thirds full.

Step 6

Bake 25 to 30 minutes, or until the tops spring back when lightly touched.

Step 7

Let the cupcakes cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack.