Filling:
1 (8-oz) carton cream cheese, softened
1/3 cup sugar
1 egg
1/8 t. salt
1 c. semisweet chocolate pieces

Cupcakes:
1 ½ cups flour
1 c. sugar
1/4 c. baking cocoa
1/4 t. baking soda
1/2 t. salt
1 c. water
1/2 c. vegetable oil
1 T. white vinegar
1 t. vanilla extract

For the filling:
In a bowl, beat the cream cheese until smooth.  Add the sugar, egg, and salt; mix well.  Add in the chocolate chips and set aside.

For the cupcakes:
In a bowl, combine the flour, sugar, cocoa, baking soda, and salt.   Add the water, oil, vinegar, and vanilla; mix well. Fill paper-lined muffin cups half full with batter. Top each with about 2-tbspn of cream cheese filling. Bake at 350 degrees for 30 - 35 minutes. Cool for 10 minutes before removing to write rack.