1 (8 oz.) cream cheese
1/3 c. sugar
1 egg
1/8 tsp. salt
1 (12 oz.) bag chocolate chips

Cream cheese and sugar. Add egg and salt. Mix well. Blend in chocolate chips; set aside.

CHOCOLATE BATTER:

1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. baking soda
1 tsp. salt
1 c. water
1/3 c. oil
1 tsp. vanilla

Sift flour, sugar, cocoa, soda and salt. Stir in water, oil and vanilla. Fill miniature cupcake holders with chocolate batter; about 1/3 to 1/2 full. Top with 1 teaspoon of cream cheese mixture. Top with a few chopped nuts. Bake at 350 degrees for 16 minutes.