FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 egg
1/3 c. sugar
1/2 tsp. salt
1 (6 oz.) pkg. chocolate chips

BATTER:

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

Combine filling ingredients, except chocolate chips; beat until smooth and add chips. Set aside.

Sift together all dry batter ingredients. Add all liquids to sifted ingredients and mix until smooth.

Fill cupcake pans 2/3 full; top with a heaping teaspoon of filling. Bake at 350 degrees about 25 minutes.

Butterscotch chips, nutmeats, etc. may be used in place of the chocolate chips for variety. Makes 2 1/2 dozen cupcakes.