Mini Chocolate Chip Cupcakes

• CHOCOLATE CAKE BATTER
• 70 mini paper cups or 120 miniature paper cups
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1/2 cup cocoa powder
• 1 teaspoon salt
• 2 cups water
• 1 cup vegetable oil
• 2 tablespoons vinegar
• 2 teaspoons vanilla extract
• CREAM CHEESE TOPPING
• 1 (250 g) package cream cheese, softened
• 1 large egg, room temperature
• 1/3 cup granulated sugar
• 1/8 teaspoon salt
• 1 (300 g) package miniature semisweet chocolate chips

1. Preheat oven to 350u0b0F Prepare the mini muffin pans by inserting the mini baking paper cups.
2. Chocolate Cake Batter:
3. Sift all of the dry ingredients together in a large bowl. Combine the wet ingredients and mix into the dry ingredients until thoroughly blended, about 2 minutes. The batter will be thin. Refrigerate until ready to use.
4. Cream Cheese Topping:
5. Beat the cream cheese then add the sugar, salt and the egg and blend with electric mixer until smooth. Stir in the chocolate chips.
6. Using a small cookie scoop, fill all of the prepared baking cups approximately 3/4 full with the chocolate cake mixture. Drop about a 1/2 teaspoon of the cream cheese filling on the centre of each cupcake. Bake for about 10 - 12 minutes or until they spring back. Make sure the cheese filling stays white--do not over bake.
7. Cool the cupcakes on a rack then refrigerate.
8. Yield depends on the size of the paper cups. Can also be baked in larger cups, simply adjust the cooking time.

chocolate cake, paper, allpurpose, sugar, baking soda, cocoa powder, salt, water, vegetable oil, vinegar, vanilla, cream cheese, cream cheese, egg, granulated sugar, salt, chocolate chips

Taken from www.food.com/recipe/mini-chocolate-chip-cupcakes-501754 (may not work)