2 (3 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 egg
6 oz. pkg. chocolate chips (1 c.)
1 1/2 c. all purpose flour
1 c. sugar
1/4 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. oil
1 tbsp. vinegar
1 tsp. vanilla
2 tbsp. sugar
1/2 c. chopped nuts

Heat oven to 350 degrees. Line 18 medium muffin cups with paper liners. In small bowl combine cream cheese, 1/3 cup sugar and egg; mix well. Stir in chocolate chips and set aside. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1 cup sugar, cocoa, soda, and salt. Add water, oil, vinegar, and vanilla; beat 2 minutes at medium speed.

Fill prepared muffin cups half full; top each with tablespoonful of cream cheese mixture. Sprinkle with 2 tablespoons sugar and nuts. Bake at 350 degrees for 20-30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes; remove from pans. Cool completely. Refrigerate leftovers. Makes 18 cupcakes. Do not use self rising flour in this recipe.