BOWL NO. 1:

1 (8 oz.) pkg. cream cheese, softened
1 egg
1/3 c. sugar
1 (6 oz.) pkg. chocolate chips
1/3 c. chopped nuts (optional - I don't use)

Beat first three ingredients in bowl til creamy. Add chocolate chips and nuts (if desired.)

BOWL NO. 2:

2 1/4 c. flour
1 1/2 c. sugar
1/3 c. cocoa
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 c. water
1 1/2 tbsp. vinegar
1/2 c. vegetable oil
1 1/2 tsp. vanilla

In Bowl No. 2 combine remaining ingredients, mixing well. Pour batter from Bowl No. 2 into paper lined cupcake tins, filling 2/3 full. Top with 1 heaping teaspoon of batter from Bowl No. 1. Bake at 350 degrees for 30 to 35 minutes. Makes 2 dozen.

The cake batter bakes around the filling - no need to frost these!