Instructions: Beat cream cheese, egg, sugar & salt until smooth. Stir in chocolate chips & set aside.

For batter, combine water, oil, vinegar & vanilla. Combine flour, sugar, cocoa, baking soda & salt. Add to the liquid mixture & beat well. Batter will be quite thin. Spoon about 2 tsp of batter into greased or paper-lined miniature muffin cups. Top with about 1 tsp cream cheese filling. Bake at 350F for 18-23 minutes or until a toothpick inserted in the chocolate portion comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.

Yield: 6 dozen

Cupcakes freeze well.

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