Chocolate Cream Cheese Cupcakes

A friend made these recently and they were so yummy I decided they would make the perfect treat for the ladies I visit teach....I'm not going to take the new baby out so treats and phone calls will have to do. I made mini cupcakes because let's face it, anything mini just tastes better and is more fun to eat. I even whipped up a gluten-free batch so my little guy could have some. They freeze really well, so you can always have some on hand. I think they are better frosted, but you can't go wrong just plain.

1 (8 ounce) package cream cheese, softened
1 egg, slightly beaten
1/3 cup sugar
1 pinch salt
1 (6 ounce) package chocolate chips
1 cup sugar
1 1/2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup oil
1 tablespoon vinegar
1 teaspoon vanilla

In a small bowl, combine first four ingredients. Add chocolate chips and set aside. Mix remaining ingredients well. Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture. Drop a large spoonful of cheese mixture on top. Bake at 350 for 20 to 25 minutes.

*If making minis: fill cups about half full and drop about a teaspoon of cream cheese mixture on top. Bake 9-11 minutes, until toothpick comes out clean in the cake part.

Chocolate Frosting

1/4 cup butter, softened
3 TBS. cocoa powder
1 1/2 - 2 cups powdered sugar
1-2 TBS. milk
dash salt

Mix together well until nice spreading consistency.

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