Chocolate-Chip Cupcakes With Cream-Cheese Frosting

Preheat oven to 350 degrees F. Line 14 muffin cups with paper liners. In medium mixing bowl, beat together cream cheese and 1/2 cup sugar until well mixed. Whisk egg in small bowl and add to cream-cheese mixture, beating until smooth. Stir in chocolate chips; set aside.

In large bowl, whisk together 1 cup sugar, flour, cocoa powder, baking soda and salt. Add 1 cup water, vinegar, oil and almond extract. Using electric mixer, beat on medium speed until mixture is smooth and thick. Spoon batter evenly into prepared pans, filling about halfway. Spoon a heaping tablespoon of cream-cheese mixture onto center of each cupcake.

Bake for 25 to 30 minutes, or until cupcakes spring back when lightly pressed and tops are slightly browned. Cool 5 minutes in pans, then transfer cupcakes to wire racks to cool completely.

While cupcakes are cooling, make frosting. In large bowl with electric mixer, beat the butter, cream cheese and almond extract on low speed until smooth, about 1 minute. Add the confectioners’ sugar, beating on low speed until smooth. Increase speed to medium-high and beat until fluffy. Frost cupcakes; top with chocolate sprinkles.