Instructions: Preheat oven to 350. Put 24 paper cupcake liners in muffin cups.

In small bowl, blend cream cheese, egg, 1/3 cup of the sugar and 1/8 tsp of salt until smooth. Stir in chocolate pieces and set aside. In mixing bowl, sift remaining sugar, flour, cocoa poser, baking soda and 1/2 tsp salt.

Stir in water, oil, vinegar and vanilla and beat until smooth. Fill prepared paper cups with 1/3 full with cocoa batter. Spoon cream cheese mixture on top and sprinkle with peanuts. Bake for 30 to 35 minutes, or until cakes test done.

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