Filling (recipe follows)
3 c. all-purpose flour
2/3 c. cocoa
1 tsp. salt
2/3 c. vegetable oil
2 tsp. vanilla
2 c. sugar
2 tsp. baking soda
2 c. water
2 tbsp. vinegar

Prepare filling; set aside. Heat oven to 350. In larger mixer bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil vinegar and vanilla; beat on medium speed 2 minutes or until well combined.

Fill paper lined muffin cups 2/3 full with batter. Spoon 1 level tablespoon filling into center of each cupcake. Bake 20 to 25 minutes or until wooden toothpick inserted in cake portion comes out clean, cool. About 2 1/2 dozen cupcakes.

FILLING:

1 pkg. (8 oz.) cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. semi-sweet mini chips

In small mixer bowl combine cream cheese, sugar, egg and salt; beat until smooth and creamy. Stir in chocolate chips.