Chocolate and Cream Cheese Cupcakes

Source:  Adapted from Epicurious

1 ½ cups unbleached all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup canola oil
1/2 cup cream
1 large egg, lightly beaten
1 tablespoon distilled white vinegar
2 tablespoon pure vanilla extract

Cream Cheese Filling

1 - 8oz cream cheese - room temperature
1 - large egg
1/3 cup sugar
pinch of salt
1 tablespoon vanilla

Option:  Sprinkle a few chocolate chips over cream cheese filling
before topping with remaining batter.

Mix cream cheese with egg, sugar, salt and vanilla and set aside.

Sift together flour, cocoa, baking soda, salt and sugar.

In another bowl, whisk together egg, mil, oil, vinegar and vanilla

Add the liquid to the dry ingredients and stir together, but do
not over mix.

Spoon one large tablespoon of batter into bottom of each muffin
cup liner.  Spoon a large tablespoon of cream cheese filling over
batter.  Spoon remaining batter equally over filling.   Use the
end of a thin knife blade to swirl batter into cream cheese.

Bake in a 350°F for approximate 30 minutes or until a toothpick or
cake tester comes out clean.

Cool on wire rack.