image from Annie's Eats
Unfortunately, mine did not turn out this way. Here is the recipe I used:
For the filling:
8 oz. cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 oz. bittersweet chocolate, coarsely chopped
For the cupcakes:
1 ½ cups all-purpose flour
1 cup firmly packed light brown sugar
5 tbsp. unsweetened cocoa powder
1 tsp. baking soda
¼ tsp. salt
1 cup water
1/3 cup vegetable oil
1 tbsp. white or cider vinegar
1 tsp. vanilla extract
To make the filling, beat together the cream cheese, granulated sugar and egg until smooth. Stir in chopped chocolate pieces. Set aside.
To make the cupcakes, adjust a rack to the center of the oven and preheat to 350°. Line a 12-cup muffin tin with paper liners.
In a medium bowl, sift together the flour, brown sugar, cocoa powder, baking soda and salt. In a separate bowl mix together the water, oil, vinegar and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring just until smooth. Stir any longer and you will over-mix the batter, and end up with less-than-tender cupcakes.
Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These will keep unrefrigerated for 2-3 days in an airtight container.Source: adapted from Brown Eyed Baker, originally from The Great Book of Chocolate by David Lebovitz
I followed the recipe to a T, and mine ended up like this: