FILLING:

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

CAKE BATTER:

1 1/2 c. flour
1 c. sugar
1 c. water
1/3 c. oil
1/4 c. cocoa
1 tsp. white vinegar
1 tsp. vanilla

Spray 4 miniature muffin tins with Pam. Preheat oven to 350 degrees.

In small bowl beat cream cheese until fluffy. Beat in the rest of the ingredients for the filling. Fold in chips; set aside.

Mix all cake batter ingredients with mixer until blended. Fill tins 2/3 full of batter. Place 1 teaspoon of filling in the center of the batter. Bake in lower 1/3 of oven 12 to 15 minutes. (The filling should not turn brown.) Cool on racks 15 minutes. Turn out of tins to finish cooling. Makes 48.