If made according to directions below you will get 36 cupcakes, if desired you can fill with muffin tins half way (instead of 3/4 full) with the cake batter and use a larger dollup of the cream cheese mixture to make 18 cupcakes instead of 36.
Ingredients: [‘cream cheese’, ‘sugar’, ‘egg’, ‘salt’, ‘semisweet mini chocolate chips’, ‘flour’, ‘sugar’, ‘unsweetened baking cocoa’, ‘baking soda’, ‘salt’, ‘water’, ‘oil’, ‘white vinegar’, ‘vanilla’]
Quantity of Ingredients: [“”,”1 (8 ounce) package cream cheese, softened “,”1/3 cup sugar”,”1 large egg”,”1 pinch salt”,”2 cups semisweet mini chocolate chips”,””,”3 cups flour”,”2 cups sugar”,”2/3 cup sifted unsweetened baking cocoa”,”2 teaspoons baking soda”,”1/2 teaspoon salt”,”2 cups water”,”2/3 cup oil”,”2 tablespoons white vinegar”,”3 teaspoons vanilla”]
Number of Servings: 1
Steps: [‘Set oven to 350 degrees.’, ‘Line 36 regular size muffin tins with paper liners.’, ‘In a bowl beat the cream cheese, sugar, egg and pinch of salt until fluffy and well combined.’, ‘Add in the chocolate chips; mix to combine and set aside.’, ‘For the cake batter; in a bowl sift together flour, sugar, cocoa, baking soda and salt.’, ‘In a small bowl whisk together water, oil, vinegar and vanilla; beat well until thoroughly combined.’, ‘Fill the liners 3/4 full with chocolate batter.’, ‘Drop about a teaspoon of the cream cheese mixture on top and in the middle of each chocolate batter.’, ‘Bake for about 20 minutes or until the cupcakes test done.’]