3 c. flour
2 c. sugar
1/2 c. cocoa
2 tsp. baking soda
1 tsp. salt
2 c. water
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla

Measure first 5 ingredients into a mixing bowl and whisk together.

Add the remaining ingredients and stir until combined. Fill each cup 1/2 full. Top with 1 1/2 teaspoons of filling.

Bake at 350°F for 30 to 35 minutes. Do not use toothpick to test. Tea cakes are done when they spring back when lightly touched in center. Cakes stay fresh for 5 days in foil cupcake liners or may be frozen.

Makes 12 cupcakes.

FILLING:

11 oz. softened cream cheese
1 egg
1 egg yolk
1/2 c. sugar
1 (12 oz.) pkg. chocolate chips

Mix ingredients in a bowl. Beat with electric beater until well blended. Stir in chips.

Set aside.