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

TOPPING:

Sugar
Chopp ed almonds (opt.)

Combine cream cheese, sugar, egg and salt in a small mixing bowl; blend until smooth. Stir in chips; set aside.

Sift together flour, cocoa, salt, sugar and soda. Add egg, water, vinegar, oil and vanilla; beat until well combined. Fill paper lined muffin tins half full with chocolate batter. Drop a heaping teaspoon of filling in center of batter of each cupcake. Sprinkle with sugar and chopped almonds (if desired). Bake at 350 degrees for 25 minutes. Makes 20 to 24 cupcakes.