2 cups semi-sweet chocolate chips - divided use
1 1/2 cups 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 extract
1 cup water
2 (3-ounce) packages cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt
Preheat oven to 350°F (175°C). Grease or paper-line 16 muffin cups.
Place 1/2 cup chocolate chips in a small microwave-safe bowl and heat in the microwave on HIGH (100%) power for 45 seconds; stir. Microwave an additional 10 to 20-second intervals, stirring until smooth; cool to room temperature.
Combine flour, baking soda and salt in small bowl.
Beat sugar, oil, egg and vanilla extract in large mixer bowl until blended. Beat in melted chocolate; gradually beat in flour mixture alternately with water (batter will be thin).
Beat cream cheese, sugar, egg and salt in small mixer bowl until creamy. Stir in 1 cup chocolate chips.
Spoon chocolate batter into prepared muffin cups, filling 1/2 full. Spoon cream cheese filling by rounded tablespoon over batter. Spoon remaining batter over filling.
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. While still hot, sprinkle with remaining 1/2 cup morsels. Let cool for 5 minutes or until morsels are shiny; spread softened chocolate chips on top of cupcakes. Cool completely on wire racks. Makes 16 cupcakes.