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

CUPCAKES:

1 1/2 c. all-purpose 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

TOPPING:

Sugar
Chopp ed almonds, if desired

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

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 chocolate batter.

Drop a heaping teaspoon of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds, if desired. Bake at 350 degrees for 25 minutes. Cool, refrigerate any leftovers. Yield 20-24 cupcakes.