Cream Cheese Cupcakes

Ingredients:

• 
  1 package (8 ounces) cream cheese, softened
  1/3 cup sugar
  1 egg
  1/8 teaspoon salt
  1 cup semisweet chocolate chips
  1 cup peanut butter chips
  
• CUPCAKES:
  1 cup sugar
  1 cup water
  1/3 cup canola oil
  1 tablespoon white vinegar
  1 teaspoon vanilla extract
  1-1/2 cups all-purpose flour
  1/4 cup baking cocoa
  1 teaspoon baking soda
  1/2 teaspoon salt
  
• Directions:
  
  In a large bowl, beat cream cheese until fluffy. Beat the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside.
  For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
  
• Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen.

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