Instructions: Line muffin cups with papers or tins. Using a wooden spoon, blend cream cheese, egg, sugar, and salt in mixing bowl. Carefully fold chocolate chips set aside.

Cupcake outside:
1 1/2 cups flour (sifted)

1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup vegetable oil
1 tblsp white vinegar
1 tsp vanilla

Combine dry ingredients in another bowl and mix well. Add remaining ingredients and blend thoroughly. Fill cupcake papers 3/4 full. Drop one heaping tablespoon cream cheese mixture into center of each. Bake 25-30 (or until done) at 375 degrees.

Makes 1 1/2 dozen (this one really does make this many)

This recipe, which I got from my husbands advisor, says they keep for several weeks. She obviously doesnt have a chocohalic in her family.

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