Chocolate cream filled muffins

• 3 cups all-purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups cold water
• 3/4 cup canola oil
• 1 egg
• 2 tablespoons white vinegar
• 2 teaspoons Spice Island® Pure Vanilla Extract
• 
  FILLING:
• 4 ounces cream cheese, softened
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 tablespoons beaten egg
• 1/2 teaspoon Spice Island® Pure Vanilla Extract
• 3/4 cup milk chocolate chips
• Confectioners' sugar, optional

Directions

• In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, egg, vinegar and vanilla. Stir into dry ingredients just until moistened.
• For filling, beat the cream cheese, sugar and salt until smooth. Beat in egg and vanilla. Fold in chips.
• Fill 12 paper-lined jumbo muffin cups half full with batter. Drop heaping tablespoonfuls of cream cheese mixture into center of each; cover with remaining batter.
• Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Sprinkle with confectioners' sugar if desired. Yield: 1 dozen.