Cook the Book: Black Bottom Cupcakes

8 ounces (225 grams) cream cheese, regular or reduced fat, room temperature

1/3 cup (65 grams) granulated sugar

1 large egg, room temperature

2 ounces (60 grams) bittersweet or semisweet chocolate, coarsely chopped

For the cupcakes:

1 1/2 cups (210 grams) all-purpose flour

1 cup (240 grams) firmly packed light-brown sugar

5 tablespoons (30 grams) natural unsweetened cocoa powder (not Dutch-process)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (250 ml) water

1/3 cup (85 ml) unflavored vegetable oil

1 tablespoon white or cider vinegar

1 teaspoon vanilla extract