BATTER:

1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. baking soda
1/2 c. vegetable oil
1 c. water
1 tsp. vinegar

FILLING:

1 (8 oz.) pkg. cream cheese
1 egg
1 c. chocolate chips

Beat cheese and egg with electric mixer until smooth. Add chips.

Mix batter ingredients together. Fill cupcake papers 1/2 full with batter. Spoon in 1 tablespoon filling in center of cup. Bake at 350 degrees for 20 minutes. Cool. These can be frosted or left plain as they are very moist. They freeze well. Makes 24 to 28 cupcakes.