Filling:

8 oz. cream cheese, softened
1 egg
1/3 cup sugar
1/8 tsp. salt
6 oz. chocolate chips

Preheat oven to 350°F.

Cream together the first 4 ingredients and fold in chocolate chips. Set aside.

Cake Batter:

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

Combine cake batter ingredients and fill 18 muffin cups 1/2 full. Spoon a heaping teaspoonful of filling onto each cupcake.

Bake at 350°F about 20 minutes or until cream cheese filling slightly browns. Cool.

No topping or frosting is needed for these. They make their own "inner" frosting.

Keep refrigerated.

Makes 36 cupcakes.