Preheat oven to 350.
Combine:
1 8oz pkg cream cheese
1 egg
1/3 c. sugar
1/8 t. salt
Whip until creamy; then stir in 6 oz pkg chocolate chips (I use mini chips).
In another bowl, combine:
1-1/2 c. flour
1 c. sugar
1 c. water
1/3 c. oil
1 TB vinegar
1 t. baking soda
½ t. salt
¼ c. Hershey’s cocoa powder
1 t. vanilla
Beat until smooth. Line miniature cupcake tins with gem-size cupcake papers. Fill each muffin tin about 1/3 with chocolate mixture & then spoon about ½ t. cream cheese mixture on top of chocolate. Bake at 350 for 15 minutes.
Makes approx 4-1/2 dozen miniature cupcakes. Store in refrigerator. Cupcakes freeze well (in fact, they are wonderful right out of the freezer...).