chocolate and cream cheese cupcakes

225  grams		cream cheese
1		egg
5  tablespoons		caster sugar
200  grams		plain flour
200  grams		caster sugar
4  tablespoons		unsweetened cocoa powder
1  teaspoon		bicarbonate of soda
1/2  teaspoon		salt
250  mL		water
75  mL		vegetable oil
1  tablespoon		distilled malt vinegar
1  teaspoon		vanilla extract

Tip: Click on the ingredient links to learn the nutritional information for all the chocolate and cream cheese cupcakes ingredients. The serving size for any ingredient in chocolate and cream cheese cupcakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 180 C / Gas 4. Lightly butter muffin tins and set aside.
Beat together the cream cheese, egg, sugar and salt. Set aside
In a separate bowl, sieve together the flour, sugar, cocoa, bicarbonate of soda and salt. Add the water, oil, vinegar and vanilla. Beat until well combined. Batter will be thin.
Fill muffin tins 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
Bake for 30 to 35 minutes.