1 (8 oz.) pkg. cream cheese, at room temp.
1 egg, unbeaten
1/3 c. sugar
1/8 tsp. salt
1 c. chocolate chips

Blend cream cheese, unbeaten egg, sugar, salt until smooth. Add chocolate chips and set mixture aside.

CHOCOLATE BATTER:

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

Beat chocolate batter until well mixed, adding all ingredients at once. Fill lined muffin cups half full with chocolate batter and top each with 1 tablespoon of the cream cheese mixture.

Bake at 350 degrees for 25 to 30 minutes, depending on the heat of the oven. If overbaked, they will be dry. Yield: 18 cupcakes.