FILLING:

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

CUPCAKES:

1 1/2 c. flour
1 c. sugar
1/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
1 tbsp. distilled white vinegar
1 tsp. vanilla extract

Preheat oven to 350 degrees. Have cupcake liners and muffin tins ready.

Prepare the filling: In a small bowl, cream the cream cheese with the sugar and salt. Add the egg and beat well. Stir in the chocolate chips and set aside.

Make the cupcakes: In a large bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vinegar, vanilla, and 1 cup of water; beat well until thoroughly combined.

Spoon the cupcake batter into the cupcake liners, filling them about 3/4 full. Drop a dollop of the filling mixture on top of each cupcake. Bake for 20 minutes. Let cool on wire racks. Approximately 18 cupcakes.