Ingredients
Yield: 16 cupcakes
For the cupcakes:
2 cups (1 12-ounce package) semisweet chocolate chips, divided
1 1/2 cups (6.61 ounces or 187 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup water
For the cheesecake filling:
6 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt
Preparation
