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Before you start.
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Be sure an adult is nearby to help.
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Position the oven racks in the lower and upper thirds of the oven.
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Preheat the oven to 350F Line two 12-cup muffin pans with paper liners.
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Make the filling.
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In a bowl, using an electric mixer, beat together the egg, sugar and cream cheese on medium speed until smooth, about 2 minutes.
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Prop up a pastry bag in a sturdy glass or mug with the bags wide opening at the top.
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Fold the top of the pastry bag down over the glass.
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Using a rubber spatula, scrape the filling mixture into the pastry bag.
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Set the filled pastry bag aside.
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Mix the liquids.
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In a large liquid measuring cup, combine the water, oil, vanilla and balsamic vinegar.
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(Theres no need to stir these.
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Just put them together in the cup.)
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Set aside.
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Make the batter.
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In a large bowl, using a whisk, stir together the flour, cocoa powder, baking soda, sugar and salt until evenly blended.
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Slowly pour the water mixture into the flour mixture, stirring with a wooden spoon until the batter is smooth.
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Pour in the batter.
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The cupcake batter will be quite runny.
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If your bowl has a spout, you can pour the batter directly into the muffin cups.
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Otherwise, it will be easiest to pour the batter into the liquid measuring cup and use it to fill the cups.
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Fill each lined muffin cup three-fourths full.
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Do not fill them any fuller than that or there will not be anywhere for the filling to go when the batter rises!
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Add the filling.
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Pick up the pastry bag.
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Plugging the tip with one hand, twist the top of the bag to close it.
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Using one hand to guide the tip and the other to squeeze the top of the bag, insert the tip into the center of one of the cupcakes.
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Gently squeeze a small amount of the cream cheese filling into the batter.
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You will see the chocolate batter rise as the filling fills the middle.
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Keeping in mind that you need to fill 24 cupcakes, squeeze a small amount into each one.
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Bake the cupcakes.
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Sprinkle the top of each cupcake with the chocolate chips.
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Put the muffin pans in the oven and bake until a thin skewer inserted into the center of a cupcake comes out clean (ask an adult to help!
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), 26 to 28 minutes.
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Ask an adult to help you remove the pans from the oven and put them on the cooling racks.
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Let the cupcakes cool in the pans for 20 minutes, then lift out the cupcakes and put them directly on the racks.
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Let cool completely, about 30 minutes.
