Chocolate Cheesecake Cupcakes

For Emma's teacher gift, all the kids in the class put together a scrapbook/recipe book. We had to "research" and decide what recipe to include. Luckily the high altitude wasn't too much of an issue with this and they turned out marvelously. Yes, this is in our family cook book, but here it is again.
Chocolate Cheesecake Cupcakes

Bowl #1:
1 8 oz. cream cheese (softened)
1/2 cup sugar
1 egg
1/2 tsp salt
6 oz. chocolate chips (regular or mini)

Cream first four ingredients, then
add chips. Set aside.

Bowl #2:
1 1/2 cup flour (+1 tbsp for high alt.)
1 cup sugar
1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt

Bowl #3:
1 cup water
1 Tbsp vinegar
1/3 cup oil
1/2 tsp vanilla

Combine bowls #2 &#3. Grease tins
very well or use papers. Fill cupcake
tins 1/2 full with batter, then lump in
a spoonful of cream cheese mixture.
Bake @ 350’ for 25-30 minutes.
For mini cupcakes decrease cooking
time to 8-10 minutes.

Review: Emma loved them, Lily didn't, and Jack was diplomatic. The mini ones are better than the full size.