1. Preheat oven to 350°F. Line 20 standard (2-1/2-inch) muffin cups with paper or foil baking cups. Beat cream cheese, 1 egg and 1/3 cup granulated sugar in small bowl until smooth and creamy; set aside.
2. Combine flour, brown sugar, cocoa, remaining 1/2 cup granulated sugar, baking powder, baking soda and salt in large bowl; mix well. Beat buttermilk, remaining 3 eggs, oil and vanilla in medium bowl until well blended. Add buttermilk mixture to flour mixture; beat about 2 minutes or until well blended.
3. Spoon batter into prepared muffin cups, filling about three-fourths full. Spoon heaping tablespoon cream cheese mixture over batter in each cup; gently swirl with tip of knife to marbleize.
4. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans 5 minutes. Remove from pans; cool completely on wire racks.
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