Black-Bottom Cupcakes

8 oz (225 g) cream cheese, full- or reduced-fat, at room temperature beat until smooth stir divide into cups bake for 25 minutes at 350°F (175°C)
⅓ c (65 g) granulated sugar
1 large egg, at room temperature
2 oz (60 g) bittersweet chocolate, coarsely chopped  
1½ c (210 g) all-purpose flour sift together stir just until smooth
1 c (240 g) firmly packed light brown sugar
5 T (30 g) natural unsweetened cocoa powder (not Dutch-process)
1 t baking soda
¼ t salt
1 c (250 ml) water mix
⅓ c (85 ml) unflavoured vegetable oil
1 T white or cider vinegar
1 t vanilla extract

Makes about 12 cupcakes.

Shamelessly stolen from David Leibowitz's The Great Book of Chocolate