• Preheat the oven to 350°F and line two muffin pans with cupcake wrappers.

For the cheesecake filling

• In a medium bowl, use a hand mixer on medium speed to beat together the softened cream cheese, egg, sugar, and salt until smooth with no lumps.
  8 ounces cream cheese, ⅓ cup granulated white sugar, 1 large egg, ⅛ teaspoon salt
• Fold in the chocolate chips until fully incorporated and set aside.
  ¾ cup mini chocolate chips

For the chocolate cupcakes

• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  1 ½ cups all purpose flour, 1 cup granulated white sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
• Make a well in the center of the mixture and add in the water, oil, vinegar, and vanilla.
  1 cup water, ⅓ cup avocado oil, 1 Tablespoon white vinegar, 1 teaspoon vanilla extract
• Whisk together until well blended.
• Use a medium cookie scoop (#40) to add 1.5 Tablespoons of batter to each cupcake liner. Gently tap the pans on the counter to bring any air bubbles to the surface.
• Use a small cookie scoop (#60) to add 2 teaspoons of cream cheese mixture to the top of each.
• Bake for 16-18 minutes or until the tops spring back when you lightly press them.
• Cool for approximately 5 minutes in the pan before you remove them and enjoy.