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

FILLING:

1 (8 oz.) soft cream cheese (Philadelphia)
Pinch of salt
1 c. real chocolate chips
1 egg
1/2 c. white sugar

Make filling first. Beat filling mix. Stir in chips, set batter aside.

Batter: combine dry ingredients. Stir or beat liquid ingredients until smooth. Fill paper cups in tins 1/2 full. Add heaping teaspoon of filling into center of each cup. Bake at 350 degrees for 25 to 30 minutes. Makes 20 to 24 cupcakes. Are best without icing.