CREAM CHEESE BATTER:

1 (8 oz.) pkg. cream cheese
1 egg, unbeaten
1/3 c. sugar
1/8 tsp. salt
1 (6 oz.) pkg. semi-sweet chocolate morsels

CHOCOLATE BATTER:

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

Combine and beat together the cheese, egg, sugar and salt. Stir in chocolate morsels; set aside. Preheat oven to 350 degrees. Line muffin tin with papers. Sift dry ingredients into a medium sized bowl. Add liquids and blend thoroughly. Fill muffin papers one third full with chocolate batter; top each with 1 teaspoon cream cheese mixture. Bake for 30 to 35 minutes until done. Yield: 20 cupcakes.