1 c. (8 oz.) Cream cheese
1 egg
1/3 c. sugar
1/4 tsp. salt
1 c. semi-sweet chocolate chips
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. cooking oil
1 tbsp. vinegar
1 tsp. vanilla

In muffin pan lined with paper baking cups, fill 1/3 full of chocolate batter. Top each cup with a heaping tsp. of cream cheese mixture. Sprinkle with sugar and chopped blanched almonds if desired.

Bake at 350°F for 30-35 minutes.