Filling:
- 1 package (8 oz.) cream cheese, softened
- 1/3 c. sugar
- 1 egg
- 1/8 tsp. salt
- 1 c. chocolate chips
- 1 c. peanut butter chips
Cupcakes:
- 1 1/2 c. all-purpose flour
- 1 c. sugar
- 1/4 c. baking cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. water
- 1/3 c. vegetable oil
- 1 Tbs. white vinegar
- 1 tsp. vanilla
In a bowl, beat cream cheese. Add sugar, egg, salt. Mix it well. Fold in the chips and set them aside. For the cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add the water, oil, vinegar, and vanilla. Mix it well. Fill paper-lined muffin cups half full with batter. Top each with 2 Tbs. of the cream cheese mixture. Bake at 350º for 25-30 minutes. Cool 10 minutes and remove from the pan.