Cheesecake Cupcakes

• 2 (3 ounce) packages cream cheese, softened (or low fat)
• 14 cup sugar
• 1 egg
• 18 teaspoon salt
• 12 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
• 12 cup tollhouse chocolate chips
• 1 12 cups flour
• 1 teaspoon baking soda
• 12 teaspoon salt
• 12 cup sugar (or splenda sweetener)
• 13 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup water
• confectioners' sugar, to sprinkle on top

1. Filling: In a medium bowl combine cream cheese, sugar, egg and salt; beat until creamy.
2. Stir in the 1/2 cup of chocolate chips and then set aside.
3. Cake: Preheat oven to 350F.
4. Melt over hot water (not boiling) water the remaining 1/2 cup of chocolate chips and stir until smooth.
5. Remove from heat and set aside.
6. In a small bowl combine the flour, baking soda, and salt and set aside.
7. In a large bowl combine the sugar, vegetable oil, egg, and vanilla; beat well.
8. Stir in melted morsels.
9. Gradually beat in the flour mixture from the small bowl with water.
10. Spoon 1/2 of the batter into 16 cupcake foils.
11. Spoon a tablespoon of filling over the chocolate batter.
12. Spoon the remaining batter on top.
13. Bake at 350F for 23-25 minutes.

cream cheese, sugar, egg, salt, chocolate chips, flour, baking soda, salt, sugar, vegetable oil, egg, vanilla, water, confectioners

Taken from www.food.com/recipe/cheesecake-cupcakes-83621 (may not work)