Black-and-White Cupcakes

Preheat the oven to 350°. Line three 12-cup muffin tins with paper liners.

MAKE THE FILLINGIn a medium bowl, beat the cream cheese with the egg, sugar, and salt until blended. Stir in the chocolate chips.

MAKE THE CUPCAKESIn a large bowl, whisk the flour with the sugar, salt and baking soda. Sift in the cocoa powder and whisk to combine. Add the water, oil, vinegar and vanilla and whisk just until the batter is smooth.

Scoop 2 tablespoons of batter into each muffin cup. Scoop 1 tablespoon of the filling on top of the batter, followed by another 1 tablespoon of the batter. Bake the cupcakes for about 30 minutes, until firm and no longer sticky to the touch; turn the pans halfway through baking. Let the cupcakes cool in the pans for 5 minutes, then turn them out onto a rack to cool completely. Dust with confectioners’ sugar before serving.