Chocolate Cream Cheese Cupcakes

• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups sugar, divided
• 1 egg
• 1 teaspoon salt, divided
• 1 cup (6 ounces) semisweet chocolate chips
• 1-1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1 cup water
• 1/3 cup canola oil
• 1 tablespoon white vinegar
• 3-3/4 cups confectioners' sugar
• 3 tablespoons baking cocoa
• 1/2 cup butter, melted
• 6 tablespoons milk
• 1 teaspoon vanilla extract
• 1/3 cup chopped pecans

1. For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside.
2. In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened.
3. Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350u0b0 for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator.

cream cheese, sugar, egg, salt, chocolate chips, flour, baking cocoa, baking soda, water, canola oil, white vinegar, sugar, baking cocoa, butter, milk, vanilla, pecans

Taken from www.tasteofhome.com/recipes/chocolate-cream-cheese-cupcakes/ (may not work)