8 oz. pkg. cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. semi - sweet chocolate chips

For filling, combine cream cheese, sugar, egg and salt in a small mixing bowl; blend until smooth. Stir in chips. Set aside.

CUPCAKES:

1 1/3 c. flour
1/4 c. unsweetened cocoa
1/2 tsp. salt
1 c. sugar
1 tsp. baking soda
1 egg
1 c. water
1 tbsp. white vinegar
1/3 c. vegetable oil
1 tsp. vanilla
Sugar and chopped almonds (if desired) for topping

Sift together flour, cocoa, salt, sugar and soda. Add egg, water, vinegar, oil and vanilla; beat until well combined. Fill paper - lined muffin tins half full with the chocolate batter. Drop a heaping teaspoon of the cheese mixture in the center of batter of each cupcake. Sprinkle with sugar and chopped almonds. Bake at 350 degrees for 25 minutes. Cool. Refrigerate leftovers. 20 - 24 servings.