BLACK & WHITE CUPCAKES

8oz cream cheese, softened

1 egg

1/3 c sugar

pinch of salt

8oz chocolate chips

1 1/2 c flour

1 c sugar

1/4 c cocoa powder

1/2 t salt

1 c water

1/3 c vegetable oil

1 T white vinegar

1 t baking soda

Cooking Directions:

* Cream together cream cheese, egg, sugar & salt. Add chocolate chips and set aside (in fridge).

* Mix remaining ingredients together in a separate bowl. It will be runny, that's OK.

* Pour chocolate mixture into mini muffin tins, fill 2/3 of the way. Spoon in 1 teaspoon of cream cheese fillin on top of each chocolate muffin.

* Bake at 350 degrees F for 20 minutes, until tops just barely start to turn golden.

Freezing Directions:

* Cool cupcakes on cooling rack. Once cool, put in air tight container and freeze up to 3 months.

Reheating Directions:

* Eat straight out of freezer, or let thaw for 10-20 minutes on the counter. These cupcakes are good warm, but I think they are best cold! When I'm not freezing them, I store them in the fridge to keep them cool - but they can store on the counter in an airtight container fine.

* Makes 36-40 mini cupcakes