- 1 8-ounce package cream cheese
- 1 large egg
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup mini semisweet chocolate chips
- 1 cup all purpose flour
- 3 tablespoons sifted unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon coarse kosher salt
- 1/8 teaspoon baking soda
- 3/4 cup plus 2 tablespoons sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ounces bittersweet chocolate, chopped, melted, warm
- 1/2 cup whole milk
- Using electric mixer, beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in chocolate chips.
- Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk first 5 ingredients in small bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs. Stir in vanilla and chocolate; beat at high speed 5 seconds. Beat in flour mixture alternately with milk. Beat on high for 5 seconds to blend. Divide batter among cups, filling 1/3 full. Using tablespoon, hollow out center of each cupcake. Place 1 heaping tablespoonful cream cheese filling in each center.
- Bake cupcakes until toothpick inserted into center (but not cream cheese filling) comes out clean, about 20 minutes. Cool 10 minutes in pan. Remove from pan; cool completely on rack.