Janet's Black Bottoms

I found this in either Woman's Day or Family Circle magazine and I'm posting it here for safe keeping since I couldn't find anything similar.

• Ready In: 1 hr 50 mins
• Yields: 5 dozen

Ingredients

• 1 (8 ounce) package cream cheese
• 1  large egg
• 1 1⁄3 cups granulated sugar (separated)
• 3⁄4 teaspoon kosher salt (separated)
• 1  cup  mini chocolate chip
• 1 1⁄2 cups all-purpose flour
• 1⁄4 cup  unsweetened cocoa
• 1  teaspoon baking soda
• 1⁄2 cup canola oil
• 1  teaspoon white vinegar
• 1  teaspoon pure vanilla extract

Directions

1. Heat oven to 350. Line mini-muffin tins with paper liners.
2. Using an electric mixer, beat the cream cheese, egg, 1/3 c of the sugar and 1/4 tsp of the salt in a large bowl until creamy.
3. Stir in the chocolate chips.
4. In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt.
5. Add the oil, vinegar, vanilla and 1 c water and mix until fully incorporated.
6. Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level tsp each).
7. Top each of the cups with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.
8. Bake until the cupcakes are puffed and barely golden, 15-20 minutes.