FILLING:

1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. semi-sweet chocolate chips

CUPCAKES:

1 1/2 c. flour
1/4 c. cocoa
1/2 tsp. salt
1 c. sugar
1 tsp. baking soda
1 egg
1 c. water
1 tbsp. white vinegar
1/3 c. vegetable oil
1 tsp. vanilla

TOPPING:

Sugar
Chopp ed almonds if desired

Combine cream cheese, sugar, egg and salt in a small mixing bowl. Blend until smooth. Stir in chips; set aside. Add together all ingredients for the cupcakes and blend well. Fill muffin tins half full with cupcake batter. Drop a heaping teaspoon of cheese mixture in center of batter of each cupcake. Bake at 350 degrees for 25 minutes. Makes 20 to 24 cupcakes.