Cheesecake Cupcakes

These are from the first cookbook I ever bought, when I was about 13. Surprisingly, they were a hit, and I've been making them ever since. I love the combination of cream cheese and chocolate and these always make a beautiful presentation.

Makes 12-16 cupcakes

Filling:
6 oz. cream cheese, softened (I usually use the full 8 oz. package... a little extra cream cheese never hurt anybody...)
1/4 c sugar
1 egg
1/8 tsp. salt
1 c. semi-sweet choc. chips, divided

Cake:

1/2 c. choc. chips, reserved filling
1 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. sugar
1/3 c. oil
1 egg
1 t. vanilla
1 cup water
Powdered sugar, for dusting


Filling:

1. Combine cream cheese, sugar, egg, and salt in medium bowl; beat until creamy.

2. Stir in 1/2 cup choc. chips. Set aside.

Cake:

1. Preheat oven to 350.

2. Melt remaining 1/2 cup of choc. chips over warm water, or in 30 second invervals in the microwave. Stir until smooth and remove from heat.

3. Combine flour, soda and salt in small bowl; set aside.

4. Combine sugar, oil, egg, and vanilla in large bowl. Beat well and stir in melted morsels.

5. Gradually beat in flour mixture alternately with water.

6. Spoon 1/2 of batter into paper lined cupcake pans. (I can usually get about 14-16 cupcakes) Spoon about 1 T. filling over cake batter and then spoon remaining batter over filling.

Bake at 350 for 23-25 minutes. Cool completely and dust with powdered sugar.