Heaven in a Cupcake Wrapper!

I'm going to gloat! These are seriously amazing!!! I couldn't even resist them once I started to take them out of the pan to cool! I got this recipe from my mother in law's recipe collection. This is the best thing I've baked in a while to be honest and I can't see them lasting long in my house lol!  Make sure that you put the 2 T. of cream cheese filling in so that it doesn't cave in like mine. Regardless, the chocolate chips and peanut butter chips are an amazing secret ingredient that takes these above the cream cheese muffins you normally have.

Cream Cheese Chocolate Muffins

1 pkg. (8 oz) cream cheese, softened
1/3 c. sugar
1 egg
1/8 t. salt
1 c. semi-sweet chocolate chips
1 c. peanut butter chips

Beat cream cheese until fluffy. Beat in sugar, egg, and salt until smooth.
Fold in chocolate and peanut butter chips; set aside.

Muffin dough:
1 c. sugar
1 c. water
1/3 c. vegetable oil
1 T. white vinegar
1 t. vanilla extract

Combine. Then add:

1 1/2 c. flour
1/4 c. cocoa powder
1 t. baking soda
1/2 t. salt

Mix together, and spoon into paper-lined muffin cups till about half full. Top with about 2 T. cream cheese mixture. (This seems like a lot but you need it, I didn't and mine sort of cave in). Bake at 350* for 25 minutes. Cool for 10 minutes in pan, and then remove them and place them on wire racks to cool completely.
* Spray the inside of the cupcake wrappers with non-stick spray to have moist outsides.