1 pk (8 oz) Philadelphia Brand
-Cream Cheese, softened (I’m sure your store brand -would work) 1/3 c Granulated sugar
1 Egg
1/2 c Baker’s Semi-Sweet Chocolate
-Chips (or any brand) CUPCAKES: 2 Squares Baker’s Unsweetened
-Chocolate, melted 1/3 c Vegetable oil
1 1/4 c All purpose flour
1 c Granulated sugar
3/4 c Water
1 Egg
1 ts Vanilla
1/2 ts Baking soda
1/4 ts Salt
From: Baker’s Chocolate Cookbook FILLING: powdered sugar (optional) HEAT oven to 350. BEAT cream cheese, 1/3 cup granulated sugar and 1 egg til smooth. Stir in chips; set aside. BEAT melted chocolate, oil, flour, 1 cup granulated sugar, water, 1 egg, vanilla, baking soda, and salt in large bowl with wire whisk or fork until blended and smooth. Spoon 1/2 the batter evenly into 18 greased or paper-lined muffin cups. Top each with 1 tbsp of the cream cheese mixture. Spoon the remaining batter evenly over cream cheese mixture. BAKE for 30 to 35 minutes or til toothpick inserted into center comes out clean. Remove from pans to cool on wire racks. Sprinkle with powdered sugar, if desired. Preptime: 15 minutes. Bake time: 30 to 35 minutes.