Ingredients

Topping:
2 (3oz.) pkg. cream cheese, softened
1/3 cup sugar
1 egg
1 (6oz.) pkg. semisweet chocolate chips
1/2 cup chopped almonds, if desired
2 tablespoons sugar, if desired

Cupcake Batter:
1^1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water     
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla

 

Instructions

Heat oven to 350 degrees.
Line 18 muffin cups with paper baking cups.  
In small bowl, combine cream cheese, 1/3 cup sugar and egg; mix well.
Stir in chocolate chips; set aside.

In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt; mix well.  
Add water, oil, vinegar and vanilla; beat 2 minutes at medium speed. 
Fill paper-lined muffin cups half full.
Top each with 1 tablespoon cream cheese topping mixture.

If desired, Combine almonds and 2 tablespoons sugar; sprinkle evenly over cream cheese mixture.

Bake at 350º for 20 to 30 minutes or until cream cheese mixture is light golden brown.
Cool 15 minutes. Remove from pan; cool 30 minutes.
Store refrigerated.