Serves: 22
Total Calories: 224

Topping
1 (8-ounce) package cream cheese softened
1/4 cup sugar
1 egg large
1 tablespoon flour
1/2 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips
Batter
1 1/2 cups semi-sweet chocolate chips (9 ounces)
1/2 cup butter or margarine
1 cup sugar
1/4 cup brown sugar packed
4 eggs large
1 1/2 cups flour
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon salt

1. Heat oven to 400°. Place 22 foil baking cups in cupcake tins.

2. To make topping, stir together cream cheese, sugar, egg, flour, and vanilla with a fork until smooth. Stir in chocolate chips.

3. To make batter, melt chocolate chips and butter in a medium saucepan over low heat. Remove from heat. Stir in sugar and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Add flour, vanilla, baking powder, and salt, stirring just until moistened. Fill each baking cup about half full. Top each with a generous teaspoon of the cream cheese mixture. Place tins in oven. Immediately reduce heat to 350°. Bake 20 to 22 minutes until tops are set and a toothpick inserted into chocolate portion comes out clean. Remove from tins. Cool on wire racks.

High Altitude Adjustments: At 6,000 feet, eliminate the baking powder. Bake 24 minutes.

Nutritional Facts:

Serves: 22
Total Calories: 224
Calories from Fat: 102

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