Ingredients
FILLING:1 package (8 ounces) cream cheese, softened1/3 cup sugar1 large egg1/8 teaspoon salt1 cup semisweet chocolate chipsCUPCAKES:1 cup sugar1 cup water1/3 cup vegetable oil1 large egg1 tablespoon white vinegar1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/4 cup baking cocoa1 teaspoon baking soda1/2 teaspoon saltTOPPING:SugarChopped almonds, optional
Preparation
In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.
