2/3 c  Semi-sweet chocolate chips

      6 oz Butter

  1 1/4 ts Vanilla extract

      4    Eggs; large

  1 1/2 c  Sugar

      1 c  All-purpose flour

           Filling:
      8 oz Cream cheese, softened

    1/4 c  Sugar

      1    Egg, beaten; large

    1/2 c  Semi-sweet chocolate chips

  Preheat oven to 350 degrees. Line 30 cupcake tins with paper or foil
  cupcake liners. In double boiler, set over medium heat, melt the 2/3
  cup of chocolate chips, butter and vanilla. Stir until smooth. Remove
  from heat. Beat the eggs until frothy, using a whisk or electric
  mixer. Gradually, beat in the sugar until it dissolves. Gradually,
  beat in the flour. Fold in the chocolate mixture. Fill the cupcake
  tins 1/3 full with the chocolate batter. Mash together the cream
  cheese, sugar and egg until blended. Fold in the 1/2 cup of chocolate
  chips. Drop a heaping teaspoonful of filling into each cupcake. Cover
  cream cheese filling with another generous spoonful of batter. Bake
  for 25 to 30 minutes. Let cupcakes cool completelyon a rack before
  storing in a covered container.