CREAM CHEESE FILLING:

1 (8 oz.) pkg. cream cheese
1 egg
1/3 c. sugar
1/8 tsp. salt
1 c. semi-sweet chocolate bits

Combine softened cream cheese, egg, sugar, and salt in medium sized bowl. Beat well. Stir in chocolate bits. Set aside.

CHOCOLATE BATTER:

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

Combine all ingredients above; beat well. Fill cupcake liners or greased muffin tins 1/3 full with chocolate batter. Top with heaping teaspoon of cream cheese mixture. Sprinkle each with sugar and chopped nuts. Bake at 350 degrees for 30 to 35 minutes. Cool and do not eat for at least 4 hours. These cupcakes freeze well.