These soft and gooey cupcakes are fun to make no matter how old you are.

INGREDIENTS | YIELDS 36 CUPCAKES

• 1 (8-ounce) package softened cream cheese
• 1/3 cup sugar
• 1 large egg
• Pinch salt
• 2 cups semisweet mini chocolate chips
• 3 cups flour
• 2 cups sugar
• 2/3 cup sifted unsweetened baking cocoa
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 cups water
• 2/3 cup oil
• 2 tablespoons white vinegar
• 3 teaspoons vanilla

1. Preheat the oven to 350°F. Line 36 regular-size muffin tins with paper liners.

2. In a bowl, beat the cream cheese, sugar, egg, and salt until fluffy and well combined. Add in the chocolate chips and mix to combine. Set aside.

3. For the cake batter, in a bowl, sift together flour, sugar, cocoa, baking soda, and salt.

4. In a small bowl, whisk together water, oil, vinegar, and vanilla. Beat well until thoroughly combined. Combine the wet ingredients with the dry ingredients.

5. Fill the liners ¾ full with chocolate batter and drop about 1 teaspoon of the cream cheese mixture on top and in the middle of each chocolate batter.

6. Bake for about 20 minutes, or until the cupcakes test done.