CUPCAKE BATTER:

3 c. all-purpose flour
2 c. sugar
2/3 c. cocoa
2 tsp. baking soda
1 tsp. salt
2 c. water
2/3 c. vegetable oil
2 tbsp. vinegar
2 tsp. vanilla extract

FILLING:

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

Preheat oven to 350 degrees.

FILLING: In small mixing bowl, combine cream cheese, sugar, egg and salt; beat until smooth and creamy. Stir in chocolate chips. Set aside.

BATTER: In a large 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 pick comes out clean. Cool. About 2 1/2 dozen cupcakes.