Black Bottom Cupcakes - Valda H.

8 oz pkg. cream cheese, softened
1/3 c. sugar
1 egg
1 6 oz. pkg. chocolate chips
1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. cocoa
1 t. baking soda
1/2 t. salt
1 c. water
1/3 c. oil
1 T. vinegar
1 t. vanilla
2 T. sugar
1/2 c. almonds, chopped (or pecans)

Heat oven to 350°. Line 18 muffin cups with paper or foil liners. In small bowl, combine cream cheese, 1/3 c. sugar and eggs. Mix well. Stir in chocolate chips. Lightly spoon flour into measuring cup. Level off. In large bowl, combine flour, 1 c. sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat 2 minutes at medium speed. Fill prepared muffin cups half full. Top each with one T. of cream cheese mixture. Combine remaining sugar and chopped nuts and sprinkle over top of cupcakes.
Bake at 350° for 20 to 30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes and then remove from pans. In the unlikely even of leftovers, be sure to refrigerate them.