TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 lg. egg
1 tbsp. all-purpose flour
1/2 tsp. vanilla extract
1/4 c. semi-sweet chocolate chips

BATTER:

1 1/2 c. (9 oz.) semi-sweet chocolate chips
1/2 c. butter
1 c. sugar
1/4 c. packed brown sugar
4 lg. eggs
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/8 tsp. salt

Heat oven to 400 degrees. Place 22 foil baking cups in cupcake tins.

To make topping, stir together cream cheese, sugar, egg, flour, and vanilla with a fork until smooth. Stir in chocolate chips.

To make batter: melt chocolate chips and butter in a medium saucepan over low heat. Remove from heat. Stir in sugar and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Add flour, vanilla, baking powder, and salt, stirring just until moistened. Fill each baking cup about half full. Top each with a generous teaspoon of the cream cheese mixture. Place tins in oven. Immediately reduce heat to 350 degrees. Bake 20 to 22 minutes until tops are set and a toothpick inserted into chocolate portion comes out clean. Remove from tins. Cool on wire racks. Makes 22.