Ingredients:
FILLING
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
CUPCAKES:
1 cup sugar
1 cup water
1/3 cup vegetable oil
1 large egg
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
TOPPING:
Sugar
Chopped almonds, optional
Directions:
In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
Fill paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.
Nutritional Facts:
1 each: 174 calories, 9g fat (4g saturated fat), 28mg cholesterol, 148mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 3g protein.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling