TOPPING:

1 (8 oz.) pkg. cream cheese
1 egg
1/3 c. sugar
1/8 tsp. salt
1 (6 oz.) pkg. mini chocolate chips

CAKE:

1 1/2 c. flour
1 c. sugar
1/4 c. Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/2 c. cooking oil
1 tbsp. vinegar
1 tsp. vanilla

Mix topping ingredients together; set aside.

Blend all cake ingredients together. Fill cups 1/2 full with cake batter; add 1/2 teaspoon topping. Bake at 350 degrees about 15 to 18 minutes. Makes about 60 cupcakes. Use the petite sized paper cups in the mini muffin tins.