Preheat the oven to 350 degrees. Line two cupcake pans with liners or spray liberally with non-stick cooking spray.
In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda and salt.
1 ½ cups all purpose flour, 1 cup sugar, ¼ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
Add the water, vegetable oil, vinegar and vanilla. Mix until combined. The batter will be really thin.
1 cup water, ⅓ cup vegetable oil, 1 tablespoon distilled white vinegar, 1 tablespoon vanilla extract
Fill the cupcake pans with ⅓ of the batter.
In another bowl, beat together the cream cheese until smooth. Then add in the sugar and beat for 3 minutes.
8 oz. cream cheese, ⅓ cup sugar
Add in the egg and mix until combined, followed by the salt. Then add the mini chocolate chips, mixing only until just incorporated.
1 egg, ¼ teaspoon salt, 1 cup mini chocolate chips
Drop a tablespoon of the cream cheese mixture on top of the cupcake batter.
Bake for 30-35 minutes then remove from the oven and allow to cool on a wire rack for 5-10 minutes.