1 (8 oz.) cream cheese
1 unbeaten egg
1/3 c. sugar
1/8 tsp. salt
6 oz. chocolate chips
1 1/2 c. sifted flour
1/4 c. cocoa
1 tsp. baking soda
1 c. sugar
1/2 tsp. salt
1 c. water
1/2 c. oil
1 tbsp. vinegar
1 tsp. vanilla
Combine first four ingredients for batter #1 in small bowl. Beat well. Stir in chocolate chips.
Combine all ingredients for batter #2 and beat until blended.
Using cupcake pans and cupcake papers, fill paper cups less than half full with chocolate batter (batter #2). Top each with heaping teaspoon of cream cheese batter (batter #1). Bake at 350 degrees for 20-30 minutes.
Top each cupcake with Chocolate Ganache.
1 1/2 cups heavy cream
1 tablespoon light corn syrup
2 tablespoons unsalted butter
2 1/2 cups semi-sweet chocolate, finely chopped
1 tablespoon Dutch process cocoa powder
Scald the cream; while barely simmering, stir in the corn syrup and butter, just until melted.
Turn off heat. Stir in chocolate and cocoa powder, leaving (about 5 minutes) until chocolate has melted. Stir gently until smooth.
Refrigerate for 2 or 3 hours, stirring occasionally until mixture is of a spreadable consistency.