TOPPING:

1 pkg. (8 oz.) cream cheese, softened
1 egg
1 pkg. (6 oz.) semi-sweet chocolate morsels
1/3 c. sugar
1/2 tsp. salt

Combine egg, cream cheese, salt and sugar. Stir in chocolate morsels. Set mixture aside.

BATTER:

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

Sift together flour, cocoa, salt, sugar and soda. Add water, oil, vinegar and vanilla. Fill lined muffin cups 1/2 full with batter. Top each cupcake with a heaping teaspoon of the cream cheese topping. Bake at 350 degrees for 30 to 35 minutes. Cool completely before serving.