2 (3 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 egg
1 c. chocolate chips
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. oil
1 tbsp. vinegar
1 tsp. vanilla
2 tbsp. sugar
1/2 c. chopped almonds

Line 18 muffin cups with paper liners. In small bowl, combine cream cheese, 1/3 cup sugar, and egg; mix well. Stir in chocolate chips; set aside. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1 cup sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla; beat 2 minutes at medium speed. Fill prepared muffin cups half full. Top each with a tablespoonful of cream cheese mixture. Combine 2 tablespoons sugar and chopped nuts; sprinkle evenly over cupcakes. Bake at 350 degrees for 20 to 30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes; remove from pans. Cool completely. Refrigerate leftovers. 18 cupcakes.