Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup mini semi-sweet chocolate chips
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract

Instructions:

  1. Beat the softened cream cheese and sugar together using a medium speed until completely smooth.
  2. Incorporate the egg and vanilla extract into the cream cheese mixture, mixing only until combined to avoid introducing excess air.
  3. Gently fold in the mini chocolate chips using a spatula.
  4. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt to remove lumps.
  5. Stir in the buttermilk, oil, egg, and vanilla until the batter is mahogany-colored and glossy, ensuring no dry flour streaks remain.
  6. Spoon approximately 1 tablespoon of the cream cheese mixture into the bottom of each lined cupcake tin.
  7. Carefully dollop the chocolate batter over the top of the cream cheese layer until each cup is 3/4 full.
  8. Use a toothpick or knife to lightly swirl the two batters together in a figure-eight motion.
  9. Bake at 350°F (175°C) for 22–25 minutes, or until the edges are set and a toothpick inserted into the cake portion comes out clean.