Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
Combine all 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. Add 1 egg at a time, beating well after each addition. 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 rounded tablespoon chocolate mixture into each prepared muffin pan cup; top with 1 tablespoon cream cheese mixture. Spoon 1 rounded tablespoon chocolate mixture on top.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Remove from pans. 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.