Chocolate cupcakes with cream cheese filling!

These cupcakes are one of the moistest, chocolatiest, cupcakes I have ever tried. The creamy inside balances the crumbly cake perfectly. The extra chocolate chips on the top add just a little more for the chocolate-lovers!

Here's the recipe to all the goodness!

 Ingredients:
For the filling:
~1 egg
~1/2 cup sugar
~1 8oz. package cream cheese, softened

For the cupcake:
~2 1/4 cup water
~3/4 cup vegetable oil
~1 tablespoon vanilla extract
~5 teaspoons balsamic vinegar
~3 1/2 cups all-purpose flour
~3/4 cup cocoa powder
~2 teaspoons baking soda
~2 cups sugar
~1 teaspoon salt
~3/4 chocolate chips

Directions:
1. Preheat the oven to 350 degrees Farenheit. Line two muffin pans with cupcake liners.
2.With an electric mixer, beat the egg, sugar, and cream cheese together on medium speed for about 2 minutes, or until smooth.
3.Prop up a pastry bag in a sturdy glass with the wide opening folded over the rim of the glass. Transfer the filling mixture to the pastry bag and set the glass aside.
4.In a bowl, combine the water, oil, vanilla, and vinegar and set them aside. (No need to stir)
5. Using a whisk, combine the flour, cocoa, baking soda, sugar, and salt in a large bowl unti evenly blended.
6. Stir the water mixture into the flour mixture with a rubber spatula or whisk. (The batter will be quite runny)
7. Due to the runniness of the batter, you can fill the muffin cups by pouring the mixture straight from the bowl, or transfering the batter in batches to a measuring cup and pouring it from that. Fill the cups about 3/4 to the top. Do not fill them any fuller or else the filling will have nowhere to go when the batter rises!
8. Using the pastry bag, fill the centers of the cupcakes with the cream cheese filling. You will see the chocolate batter rising as you fill them. Keep in mind that you have 24 cupcakes to fill, and try to distribute the amount of filling for each cupcake accordingly.
9. Sprinkle the top of each cupcake with the chocolate chips.
10. Bake the cupcakes for 26 - 28 minutes or until an inserted toothpick comes out clean.
11. Remove the cupcakes from the oven and let them cool in the pan for about 20 minutes. Then transfer them to a cooling rack and let them finish cooling for another 30 minutes. Enjoy!

It may seem a litttle odd putting balsamic vinegar in a cupcake, but you really can't taste it after they're cooked. The vinegar activates the baking soda, which requires an acid in order for it to start working. Many recipes call for lemon juice, buttermilk, or white vinegar. The balsamic vinegar gives the cupcakes a rich, full flavor. Though the list of ingredients and many steps may intimidate you, it's' well worth the effort. Just grab one of the still warm cupcakes, a mug of hot coffee, and curl up in front of a nice, warm fire. It's what I would call a "comfort sweet treat"!