FILLING:
1 (8 oz) cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. semisweet chocolate chips (optional)
CUPCAKES:
1 1/2 c. all purpose flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 c. water
1 tbsp. vinegar
1/3 c. vegetable oil
1 tsp. vanilla
TOPPING:
sugar and chopped almonds OR chocolate frosting
1. Create filling first: combine cream cheese, sugar, egg and salt in a small mixing bowl; blend until smooth. Stir in chocolate chips-this is optional. They are just as good with just the cream cheese filling; set aside.
2. Cupcakes: Sift together flour, sugar, cocoa powder, baking soda and salt.
3. Add egg to sifted dry mixture. Add water, vinegar, oil and vanilla and beat until well combined.
4. Fill paper lined muffin cups half full with cupcake batter.
5. Drop a teaspoon full of cream cheese filling in center of each cupcake.
6. OPTIONAL: sprinkle with sugar and chopped almonds.
7. Bake at 350 degrees for 20-25 minutes. Cool.
8. OPTIONAL: if you choose to forego the sugar and almond topping, you can frost these wonderful cupcakes with chocolate or cream cheese frosting. Refrigerate any leftovers.
Makes 18-24 cupcakes
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