Cheesecake Filling

Cheesecake Filling
8 oz cream cheese, softened
1 egg, room temperature, slightly beaten
2.3 oz (1/3 cup) sugar
1/8 tsp salt
8 oz (1 cup) mini chocolate chips (or chopped up regular size chips)
*I like dark chocolate with the pumpkin, or you can omit the chocolate if you prefer. Chopped caramel, toffee, or butterscotch chips may be good too.

Mix everything together until smooth.   For filled cupcakes, fill 2/3 with batter, then top with 2 tablespoons filling until cups are almost full.
Bake at 350 20-25 minutes, but use toothpick test.