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

CAKE:

1 1/2 c. flour
1 c. sugar
1 c. water
1/3 c. vegetable oil
1/4 c. unsweetened cocoa powder
1 tbsp. white vinegar
1 tsp. vanilla
1 tsp. baking soda

Pans: Use small muffin pans and mini paper cupcake holders. Preheat oven to 350 degrees. Bake in lower oven 12-15 minutes.

Mix filling in mixing bowl, cream cream cheese until fluffy, add other ingredients. Fold morsels in. Blend cake batter. Fill cupcake holder with 2/3 of batter. Place 1 teaspoon of filling on top. Makes approximately 48-54 mini cupcakes. Can be made ahead of time and frozen.