Beat cream cheese, egg, sugar & salt.
Stir in chips.
Preheat oven to 350.
Place paper cupcake liners in muffin tins.
In separate bowl - sift flour, sugar, baking soda, salt & unsweetened cocoa, add water, oil, vinegar & vanilla.
Mix by hand.
Fill cupcake liners 1/2 full with cake batter.
Drop a spoon full of cream cheese filling over cake batter.
Bake for 20 minutes or until cake part tests done.
Cool before removing from tins.
Chill before serving. (papers peel off easier)
Should be stored in refrigerator.
May be frozen.
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