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Preheat over to 350 degrees.
Place paper liners in muffin tin. (I needed two tins.) Combine the flour, 2 cups sugar, cocoa, salt and baking soda in a large mixing bowl.
Pour 2 cups water, oil, vinegar and vanilla into a second bowl. Slowly pour the wet ingredients into the dry, using a whisk to mix as you pour. Whisk until smooth, 1-2 minutes.
Pour into the muffin cups, filling 3/4 way.
Put the cream cheese and remaining 1/3 cup sugar into a mixer and whip until smooth. Add egg and whip until mix is light. Fold in the chocolate chips.
Drop 1 tbsp of the cream cheese mixinto the batter in the center of each cupcake. Bake in top half of oven until the cake sponges back when touched--about 20 minutes. Let cool in the tin before frosting.
Put cream cheese and butter into mixer bowl
and beat until well combined, 1-2 minutes.
Add powdered sugar 1 cup at a time, beating after each addition. Add vanilla and beat 1 minute longer.
Yields 2 1/2 cups.
You can make the cupcakes a day ahead of time and store in an airtight container. Make the frosting up to 3 days ahead but let soften before frosting the cupcakes that day.
Sent in by Suzi Hason of Barrington Hills, IL.
Mix the hot chocolate mix, cinnamon, and cayenne pepper together in a mug.
Pour the milk into a glass measuring cup; heat in microwave on high until it begins to boil, about 2 minutes. Slowly pour over the mixture in the mug, stirring with a small whisk as you pour. Enjoy immediately. Makes 1 serving
Nutrition Facts: 140 calories, 2g fat, 5mg cholesterol, 90mg sodium, 25g carbohydrate, 2g fiber, 10g protein, 526mg calcium, 476mg potassium