1 (8 ounce) package cream cheese, softened 1 egg 1/3 cup white sugar 1/8 teaspoon salt 1 cup miniature semisweet chocolate chips [regular-sized chips worked fine for me] 1 1/2 cups all-purpose flour 1 cup white sugar 1/4 cup unsweetened cocoa powder [I upped this to a heaping 1/3 cup, as recommended in the reviews] 1 teaspoon baking soda 1/2 teaspoon salt 1 cup water [I used a cup of milk instead, as recommended in the reviews] 1/3 cup vegetable oil 1 tablespoon cider vinegar
1 teaspoon vanilla extract Directions:
1. Preheat oven to 350° F (175° C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray. [I both lined and sprayed, just to be sure.]
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
3. Bake in preheated oven for 25 to 30 minutes [I only baked mine for about 20 minutes, as recommended in the reviews].
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