1ST BOWL:

8 oz. cream cheese
1 egg
1/3 c. sugar
1/8 tsp. salt
1 c. chocolate chips

2ND BOWL:

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

Preheat oven to 350 degrees. Line small muffin pan. Beat together cream cheese, egg, 1/3 cup sugar and salt in one bowl. Add chocolate chips to this mixture.

In second bowl mix together remaining ingredients. Put 1 teaspoon of chocolate mixture in lined muffin pan and a heaping teaspoon of cheese mixture on top. Bake for 20 minutes. Makes 48 midget size cupcakes.

Note: To make 80 Black Bottom Cupcakes, double the 1st bowl mixture. Second bowl mixture recipe is enough for 80 without doubling.