FILLING

Two 3-oz pkgs. cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon salt
1/2 cup semi-sweet chocolate chips

In small bowl, combine cream cheese, sugar, egg and salt; beat until creamy. Stir in 1/2 cup chocolate chips; set aside.

CAKE

1/2 cup semi-sweet chocolate chips
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup water
Confectioner’ sugar

Preheat oven to 350F.

Melt over hot (not boiling) water, remaining 1/2 cup chocolate chips; stir until smooth. Remove from heat; set aside.

In small bowl, combine flour, baking soda and salt; set aside.

In large bowl, combine sugar, vegetable oil, egg and vanilla extract; beat well. Stir in melted chocolate chips. Gradually add flour mixture, alternately with water. Spoon half of the batter into 16 paper-lined cupcake pans. Spoon 1 slightly rounded tablespoon filling over batter. Spoon remaining batter over filling. Bake at 350F. for 23-25 minutes. Cool 5 minutes; remove from pans. Cool completely. Sprinkle, lightly, with confectioners’ sugar.

Makes 16 cupcakes.

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