1 1/2 c. flour
1 c. sugar
1 tsp. vanilla
4 c. Hershey's cocoa (brown can)
1 tbsp. vinegar
1 tsp. baking powder
1/2 tsp. salt
1 c. water
1/3 c. Crisco oil

Mix well. In separate bowl:

TOP:

8 oz. room temperature cream cheese
1 egg, beaten
1/3 c. sugar
1/8 tsp. salt

Mix well. Put a small amount of the bottom in miniature cup cake linings. Sprinkle small chocolate chips in bottom batter. Add 1 teaspoon topping, swirl to marbelize. Bake at 350 degrees for 20 minutes.