by Lindsay Weiss posted in Life

Holy moly, this is one of those recipes you make and wish you didn't have to share with anyone. I had promised them to a bake sale at my kiddo's preschool, but it nearly killed me to let the perky bake sale gal pry them from my hands.
A rich chocolate cupcake with a scoop of cheesecake and mini-chocolate chips" It's pretty close to heaven, I tell you.
I may have sent my best friend back in to buy me a plate of my own cupcakes. Terrible bake sale etiquette, but that's how much I love them.

Cheesecake-Filled Black Bottom Cupcakes
Use the mini-chocolate chips here; regular sized are too big. This chocolate cupcake base is one of my favorites ? moist and tender with a nice hit of cocoa.
8 ounces cream cheese, room temperature

1 egg, room temperature
1/3 cup plus 1 cup granulated sugar

1 cup mini chocolate chips

1 1/2 cups flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup warm water

1/3 cup vegetable oil

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract
Preheat oven to 350°. Line 24 muffin cups with cupcake liners.
Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.
In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.
Fill each muffin cup one-third full with the chocolate batte...