1 (8 oz.) pkg. cream cheese
1 egg
1/8 tsp. salt
6 oz. chocolate chips
6 oz. butterscotch chips
1/2 c. chopped walnuts

FOR BATTER:

1 1/2 c. flour
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1/4 c. unsweetened cocoa
1 c. water
1/3 c. vegetable oil
1 tsp. vanilla

Soften cream cheese to room temperature and mix with egg and salt; add chips and set aside - blend dry ingredients well, then add water, oil and vanilla - fill lined muffin cups 1/3 full with batter - add 1 tablespoon of filling to each and sprinkle with chopped nuts. Bake at 350 degrees for 25 minutes. Yield: 20 to 24 cupcakes and much satisfaction.