1 (8 oz.) cream cheese, softened
2 1/3 c. sugar, divided
1 egg, beaten
1 1/8 tsp. salt, divided
1 (6 oz.) pkg. semi-sweet chocolate pieces
3 c. all-purpose flour
1/2 c. cocoa
2 tsp. baking soda
2 c. water
2/3 c. salad oil
1 tbsp. vinegar
2 tbsp. vanilla

Mix cream cheese, 1/3 cup sugar, egg and 1/8 teaspoon salt in small mixing bowl. Beat until well blended. Add chocolate pieces; set aside.

Combine flour, cocoa, 2 cups sugar, 1 teaspoon salt and soda. Add water, oil, vinegar and vanilla. Beat until smooth. (Batter will be thin.) Place paper liners in muffin pan. Fill each 2/3 batter. Drop 1 teaspoon cream cheese mixture in center of each. Bake at 350 degrees for 30 to 35 minutes. Cool on rack. Yield: 2 to 2 1/2 dozen. These freeze well in aluminum foil.