Moist, dark chocolate cupcakes with a heart of cream cheese and chocolate chips.
Preheat the oven to 350°F. Line muffin pans with paper liners.
In a medium bowl, beat until smooth:
      8 ounces cream cheese, softened
      1/3 cup sugar
Add and beat until smooth:
      1 large egg
Stir in:
      1 cup semisweet chocolate chips
Whisk together thoroughly in a large bowl:
      1 1/2 cups all-purpose flour
      1 cup sugar
      1/4 cup unsweetened nonalkalized cocoa
      1 teaspoon baking soda
      1/2 teaspoon salt
Add:
      1 cup water
      1/3 cup vegetable oil
      1 tablespoon white vinegar
      1 teaspoon vanilla
Stir with a rubber spatula just until smooth. Fill the muffin cups about half full. Place a heaping tablespoon of the cream cheese mixture in the center of each. Bake until a toothpick inserted into the cakey part of a cupcake comes out clean, 20 to 25 minutes. Remove from the pan and let cool completely on a rack before frosting.