Preheat oven to 425°F. (I know this seems high, but this is how you get high-topped cupcakes)

For the filling: Beat cream cheese and egg in a medium bowl until it's smooth and creamy. Slowly add the sugar and salt. Beat on low speed or stir until mixed in well. Add chocolate chips and stir. Set aside.

For the chocolate batter: In another medium bowl combine dry ingredients and mix well.

Gradually add the butter, water, egg, and vanilla extract. Mix well. (using an electric mixer helps everything get mixed well)

Line a 12-count muffin tin with paper liners, and evenly distribute the chocolate batter into all of them.

Then evenly distribute the cheese filling on top of the chocolate batter.

Bake 6-9 minutes at 425°F first. The cupcakes should be about 1/4-1/2 inch above the paper liner. That’s the sign the heat can be turned down.

Reduce the heat to 350ºF (DO NOT OPEN THE OVEN DOOR TO DROP THE TEMP.) and bake for another 15-20 minutes more or until a toothpick inserted comes out barely clean.

Cool in the tin for 5 minutes, then transfer to a wire rack (important) to cool completely.