INGREDIENTS
For the cupcakes:
2 cups
semisweet chocolate chips, divided
1 1/2 cups
all-purpose flour
1 tsp
baking soda
1/2 tsp
salt
1/2 cup
granulated sugar
1/3 cup
vegetable oil
1
large egg
1 tsp
vanilla
1 cup
water
For the cheesecake filling:
6 oz
cream cheese, at room temperature
1/4 cup
granulated sugar
1
large egg
1/8 tsp
salt