Vinegar in cupcakes? You say, "why?"
|Half covered with that great top|
In a large bowl, using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and ¼ teaspoon of salt in a large bowl until creamy.
In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and ½ teaspoon salt. Add the oil, vinegar, vanilla and 1 cup water, and mix until fully incorporated.
Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level teaspoons each). Top each with a rounded teaspoon of the cream cheese mixture, gently spreading it over the chocolate.
Bake until the cupcakes are puffed and barely golden, 15 to 20 minutes.