Chocolate Cream Cupcakes

I have to confess, I don't make homemade cupcakes or cake very often.  GASP, I know, but I believe the box mixes are just as good and a whole lot simpler.  BUT if I would make them homemade, this recipe looks pretty darn good.  If I do ever make them I will definitely let you know. 

Filling:

1/2 cup sugar
1 (8 oz) package cream cheese, softened
1 egg

Cupcakes:

1 3/4 cups sugar
2/3 cup butter, softened
2 eggs
1 1/4 cups water
4 (1 oz) squares unsweetened baking chocolate, melted, cooled
1 tsp vanilla
2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Frosting:

2 cups whipping cream
1/2 cup powdered sugar
1/2 tsp vanilla

Heat oven to 350 degrees.  Combing filling ingredients in small bowl.  Beat at medium speed, scraping bowl often, until well mixed.  Set aside.  Combine 1 3/4 cups sugar and butter in large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Continue beating, adding eggs one at a time, until well mixed.  Add water, melted chocolate and 1 teaspoon vanilla.  Continue beating until well mixed.  (Mixture may look curdled.) Reduce speed to low; add flour, baking powder, baking soda and salt.  Beat until well mixed. 

For each cupcake, spoon 1 tablespoon chocolate mixture into each paper-lined cupcake cup; top with 1 tablespoon cream cheese mixture.  Spoon 1 tablespoon chocolate mixture on top.  Bake for 20-25 minutes or until toothpick inserted in center comes out clean.  Let stand 5 minutes.  Remove from pan.  Cool completely.

Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form.  Gently stir in 1/2 teaspoon vanilla.  Spread about 3 tablespoons frosting onto each cupcake.  Store refrigerated.