Chocolate Cream Cups

Preheat oven to 350.


1 8oz pkg cream cheese

1 egg

1/3 c. sugar

1/8 t. salt

Whip until creamy; then stir in 6 oz pkg chocolate chips (I use mini chips).

In another bowl, combine:

1-1/2 c. flour

1 c. sugar

1 c. water

1/3 c. oil

1 TB vinegar

1 t. baking soda

½ t. salt

¼ c. Hershey’s cocoa powder

1 t. vanilla

Beat until smooth. Line miniature cupcake tins with gem-size cupcake papers. Fill each muffin tin about 1/3 with chocolate mixture & then spoon about ½ t. cream cheese mixture on top of chocolate. Bake at 350 for 15 minutes.

Makes approx 4-1/2 dozen miniature cupcakes. Store in refrigerator. Cupcakes freeze well (in fact, they are wonderful right out of the freezer...).