TOPPING:

10 oz. cream cheese, room temperature
1 tsp. vanilla
1 egg
1/3 c. sugar
Pinch of salt

Beat together and set aside.

BOTTOM:

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

Sift dry ingredients together. Add remaining ingredients. Beat until mixture is well mixed. Stir in 1 cup of mini chocolate chips into the topping. Use small midget paper cups in muffin or cupcake pans. (You don't really need mini pans if you're careful filling them; but it is faster and easier.) Fill each 1/2 full of the bottom mixture. Top with 1 teaspoon or less of cheese mixture. Bake at 350 degrees for 15 to 20 minutes. Yield: approximately 48. Freezes beautifully.