For a tiny treat, I make about 48 of these in gem-size muffin tins; the same batter produces 24 regular cupcakes.

Ingredients

• FILLING
• 8 oz. cream cheese, softened
• 1 egg
• 1/3 cup sugar
• 1/8 tsp. salt
• 6 oz. chocolate chips
• BATTER
• 1 1/2 cups all-purpose flour

• 1 cup sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 cup cocoa
• 1 cup water
• 1 tbsp. vinegar
• 1 tsp. vanilla
• 1/3 cup vegetable oil

Instructions

1. FILLING: Beat everything together until smooth, then add in the chips. Set aside.

2. BATTER: Sift the dry ingredients together in a medium-size bowl. Combine the liquids in a large bowl and add dry ingredients, stirring until smooth.

3. Pour the chocolate batter into paper-lined muffin tins, leaving 1/4 inch at the top. Add a half teaspoon of filling to each. For regular cupcakes, fill cups about halfway and add a generous tablespoon of filling. (You may also sprinkle these with a mixture of chopped nuts and sugar.)

4. Bake at 350 degrees in a preheated oven for about ten minutes. Do not overbake or the tops may turn brown.

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