---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes, Chocolate
       Yield: 18 Cupcakes
 ----------------------------KIM ROMERO  KKPX21B----------------------------
       2 pk (3 oz.)cream cheese, soft
     1/3 c  Sugar
       1    Egg
       1 c  Semi-sweet chocolate chips
   1 1/2 c  Pillsbury All-purpose flour
       1 c  Sugar
     1/4 c  Unsweetened cocoa
       1 ts Baking soda
     1/2 ts Salt
       1 c  Water
     1/3 c  Oil
       1 tb Vinegar
       1 ts Vanilla
     1/2 c  Almonds, chopped,if desired
       2 tb Sugar, if desired
   Heat oven to 350~F. Line muffin cups with paper baking cups. In small bowl,
   combine cream cheese, 1/3 cup sugar and egg; mix well. Stir in chocolate
   chips; set aside. In large bowl, combine flour, 1 cup sugar, cocoa, baking
   soda and salt. Add water, oil, vinegar and vanilla;beat 2 minutes at medium
   speed. Fill prepared muffin cups 1/2 full. Top each with tablespoonful of
   cream cheese mixture. Combine almonds and 2 tablespoons sugar; sprinkle
   evenly over cream cheese mixture. Bake for 20-30 minutes or until cream
   cheese mixture is light brown. Cool 15 minutes; remove from pans. Cool
   completely. Refrigerate leftovers.
   Source: Pillsbury More Lovin' From The Oven Cookbook