TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 lg. egg
1 tbsp. flour
1/2 tsp. vanilla
1/4 c. chocolate chips

BATTER:

1 1/2 c. chocolate chips
1/2 c. butter
1 c. sugar
1/4 c. packed brown sugar
4 lg. eggs
1 1/2 c. flour
1 tsp. vanilla
1/4 tsp. baking powder
1/8 tsp. salt

Heat oven to 400 degrees. To make topping, stir together cream cheese, sugar, eggs, flour, and vanilla with a fork until smooth and stir in chocolate chips.

To make batter, melt chocolate chips and butter in a medium saucepan over low heat. Remove from heat. Stir in sugar and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Add flour, vanilla, baking powder, and salt, stirring just until moistened.

Fill each baking cup about half full, top each with a generous teaspoon of the cream cheese mixture. Place muffin tins in oven and reduce heat to 350 degrees. Bake 20 to 22 minutes until tops are set and toothpick inserted in chocolate portion comes out clean. Remove from tins and cool on wire rack. Makes 22.