2 (3 oz.) pkgs. cream cheese, softened
1/3 c. sugar
1 egg
6 oz. pkg. (1 c.) chocolate chips
1 1/2 c. Pillsbury's Best All Purpose or Unbleached Flour
1 c. sugar
1/4 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. oil
1 tbsp. vinegar
1 tsp. vanilla
2 tbsp. sugar
1/2 c. chopped nuts

Heat oven to 350 degrees. Line 18 medium muffin cups with paper liners. In small bowl, combine cream cheese, 1/3 cup sugar and egg; mix well. Stir in chocolate chips; set aside. Lightly spoon flour into measuring cup; level off.

In large bowl combine flour, 1 cup sugar, cocoa, soda and salt. Add water, oil, vinegar and vanilla; beat 2 minutes at medium speed. Fill prepared muffin cups half full; top each with tablespoonful of cream cheese mixture. Sprinkle with 2 tablespoons sugar and nuts.

Bake at 350 degrees for 20 to 30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes; remove from pans. Cool completely. Refrigerate leftovers. 18 cupcakes.

TIP: Self-rising flour is not recommended.