Joey’s Mini Cupcakes

Ingredients

• Filling:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 1 egg
• 1/8 teaspoon salt
• 16 ounces miniature chocolate chips
• Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons white sugar, or as needed

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease or line 44 miniature muffin cups with paper liners.

Beat cream cheese, 1/2 cup sugar, egg, and 1/8 teaspoon salt together in a bowl until filling is smooth; fold in chocolate chips.

Sift flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a bowl. Beat water, vegetable oil, vinegar, and vanilla extract into flour mixture until batter is evenly mixed. Fill muffin cups 1/3-full with batter; top each with about 1 teaspoon cream cheese filling. Sprinkle cupcakes with remaining 2 tablespoons sugar.

Bake in the preheated oven until a toothpick inserted in the sides of a cupcake come out clean, 30 to 35 minutes.