8 oz. cream cheese, soft
1 beaten egg
1/3 c. sugar
1/8 tsp. salt
12 oz. mini chocolate pieces

BATTER II:

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. oil
1 tsp. vinegar
1 tsp. vanilla

Preheat oven to 350 degrees.

Step I: Whip sugar, salt and chocolate together. Add egg and cream cheese.

Step II: Sift dry ingredients together. Add wet ingredients. Using mini cupcake tins, add 2 tablespoons batter II and 2 teaspoons cheese batter I in each tin. Bake at 350 degrees for 20 minutes. Yield: 48 cupcakes; freezable.