1 (8 oz.) pkg. Philadelphia cream cheese
1 unbeaten egg
1/3 c. sugar
1/8 tsp. salt
1 c. chocolate chips (sm. pkg.)
1 c. sugar
1/4 c. Hershey cocoa
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. flour
1 c. water
1/3 c. oil
1 tbsp. vinegar
1 tsp. vanilla

Beat first 4 ingredients until smooth. Add chocolate chips using a spoon - no mixer. Sift together in a separate bowl next 5 ingredients. Add to the dry ingredients the next 4 ingredients; beat until well blended.

Fill cupcake papers 1/3 full with chocolate batter. Top each with heaping teaspoon of cheese mixture. Bake at 350 degrees for 30-35 minutes. They are done if cheese starts to brown. Makes 24 cupcakes.

HINT: Measure chocolate batter as equally as possible into 24 cake papers.