FILLING:

8 oz. cream cheese, at room temperature
1 c. chocolate chips
1 egg
1/2 c. sugar

CAKE:

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

Combine filling ingredients and set aside.

Sift together dry ingredients. Add water, oil and vinegar, and mix until smooth. Fill lined cupcake tins half full with batter. Add 1 teaspoon filling to each. Sprinkle with chopped nuts (optional). Bake at 350 degrees approximately 20 minutes. 3-4 dozen. Freeze well.