Inside Out Chocolate Cupcakes

Last Friday was my boss's birthday. As you can probably assume, when baking needs to be done, I'm the one who gets called. Well, as you can imagine with my whole "coast to coast healthy" thing, I haven't baked lately.  I don't want to look at Pinterest, I don't want to see what I'm "missing," I just don't.  So, I told my coworker to scour the Internet and choose literally any recipe ever. She found these great chocolate inside out cupcakes (also known as black bottom cupcakes), and they were amazing [yes, I had one]! 
This was my first time ever baking with a vinegar recipe, so of course Mike and I spent like a half hour researching it.  I love the science behind the vinegar + baking soda combination and might try altering some of my own recipes to make them fluffier.
Photos updated 3/5/17 for Mike's 31st birthday

Also, because the "frosting" was on the inside, it made the cupcakes so moist.  I sort of forgot about the second batch [because we were watching last week's The Office] and left them in for a good 6 minutes extra.  They were still delicious and you couldn't tell a difference.
Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 cup unsweetened cocoa 1/2 teaspoon salt 1 cup white sugar 1/3 cup vegetable oil 1 cup water 1 tablespoon vinegar 1 teaspoon vanilla extract ~~~~~~~~~~ 8 oz package of cream cheese [softened] 1 egg 1/3 cup sugar 1/8 teaspoon salt 1 cup mini semi sweet chocolate chips
Directions: - Preheat oven to 350 degrees. - Line cupcake pans. - Sift together flour, baking soda, cocoa powder and salt, and set aside. - In a large bowl, whisk the 1 cup sugar, oil, and water until blended. Stir in vanilla and vinegar. - Beat in flour mixture until incorporated, and set aside. - In medium bowl, beat cream cheese, egg, 1/3 cup sugar, and salt.  Stir in chocolate chips. - Fill muffin liners 1/3 of the way with chocolate batter. - Scoop a heaping tablespoon of cream cheese filling into the middle of each cup. - Bake for 20-25 minutes.
original recipe