1 (8 oz.) pkg. cream cheese
1 egg
1/3 c. sugar
1/8 tsp. salt
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. salad oil
1 tbsp. vinegar
1 tsp. vanilla
Sugar for sprinkling on top
1/2 c. chopped almonds

Combine cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt in mixing bowl; beat well. Stir in chocolate pieces, and set aside. Sift together flour, 1 cup sugar, cocoa, soda and 1/2 teaspoon salt. Add water, oil, vinegar and vanilla. Beat to mix well.

Line muffin pan cups with paper baking cups; fill 1/3 full with the cocoa batter. Top each with 1 heaping teaspoon reserved cream cheese mixture; sprinkle with sugar and almonds, if desired. Bake in moderate 350 degree oven for 35 minutes. Makes 20 to 24 cupcakes.

Can be adjusted to make miniature cupcakes. Fill 1/3 full with batter. Top each with about 1/2 teaspoon cheese mixture. Bake 15-20 minutes. Makes about 4 dozen.