4 (1 ounce) squares semisweet chocolate
1 teaspoon vanilla extract
1/2 pound butter
1 1/2 cups granulated sugar
1 cup all-purpose flour
Preheat the oven to 350 degrees F. Line standard muffin tins with paper cupcake liners. In the top part of a double boiler over simmering water, melt the chocolate with the vanilla extract and butter.
In a large bowl, beat the eggs until thick and add the sugar. Beat in the flour. Fold in the butter-chocolate mixture. Spoon into the prepared tins, filling the cups 2/3 full.
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg, beaten
Dash of salt
3/4 cup semisweet chocolate chips
Mix the cream cheese, sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes.
Makes 20 to 22 cupcakes.