Cheesecake Stuffed Chocolate Cupcakes

Chocolate Stuffed Cheesecake Cupcakes are ridiculously amazing and pretty easy, too. Your family will love them.

Ingredients
For the cupcakes:

• 2 cups (340 grams) semisweet chocolate chips, divided
• 1 1/2 cups (187 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (100 grams) granulated sugar
• 1/3 cup (66 grams) vegetable oil
• 1 large egg
• 1 teaspoon vanilla
• 1 cup water

For the cheesecake filling:

• 6 ounces (170 grams) cream cheese, at room temperature
• 1/4 cup (50 grams) granulated sugar
• 1 large egg
• 1/8 teaspoon salt

Directions
For the cupcakes:

1. Preheat the oven to 350°F. Line two standard muffin tins with 16 paper liners.
2. Place 1/2 cup of the chocolate chips in a small microwave-safe bowl and microwave on high for 45 seconds. Stir until smooth. If not completely melted, return to the microwave for 10 second bursts until smooth. Let cool.
3. In a medium bowl combine the flour, baking soda, and salt. In a large bowl vigorously whisk the sugar, oil, egg, and vanilla until well combined. Beat in the melted chocolate chips. Gradually add the flour mixture alternatively with the water. The batter will be thin.

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