WHITE TOP:

8 oz. cream cheese, softened
1 egg
1/2 c. sugar
6 oz. chocolate chips

BLACK BOTTOM:

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

For Top: Combine first 3 ingredients and beat well. Stir in chips.

For Bottom: Combine all ingredients and beat at least 2 minutes until cocoa is fully dissolved.

To Assemble Cupcakes: Measure 1 tablespoon of black batter into paper lines mini muffin tins. Then top each with 1 teaspoon of white batter. Bake at 350 degrees for 20 minutes. Makes 48 cupcakes.