TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1 egg
1/2 c. granulated sugar
Pinch of salt
6 oz. semi - sweet chocolate chips
Add chopped pecans to topping (optional)

CUPCAKE:

1 1/2 c. sifted all - purpose flour
1 c. granulated sugar
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. oil
1 tbsp. vinegar
1 tsp. vanilla
1/4 c. cocoa

Preheat oven to 350 degrees. Fill cupcake forms with paper cupcake liners. Mix cream cheese with egg, sugar and pinch of salt in medium sized bowl. Beat well. Stir in chocolate chips; set aside. Beat all cupcake ingredients until well combined. Fill cupcake liners 1/2 full. Top each cupcake with 1 tablespoon of the cream cheese mixture. Bake at 350 degrees for 25-30 minutes. Yield: 24. Preparation: 20 minutes. Baking: 30 minutes. Temperature: 350 degrees.

Variation: These cupcakes can be made in miniature cupcake pans and baked at 350 degrees for 20-25 minutes.