FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 egg
1/3 c. sugar
1/2 tsp. salt
3/4 c. caramel bits
1/4 tsp. black walnut flavoring

CAKE BATTER:

3 c. sifted flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
1/2 c. cocoa
2/3 c. salad oil
2 c. water
2 tbsp. vinegar
2 tsp. vanilla

Combine all filling ingredients except the caramel bits and beat until smooth. Stir in the caramel bits and set aside.

Sift all the dry ingredients into a bowl. Add all the liquid ingredients and beat until smooth. Fill the cupcake pans (or liners) 2/3 full and place a teaspoon of filling on top of each one. Bake 25 minutes in a 350 degree oven. Yield: 30 cupcakes.