11. Heat oven to 350 degrees. Line mini-muffins tins with paper liners. Using electric mixer, beat the cream cheese, egg, 1/3 cup of sugar and 1/4 tsp of the salt in a large bow until creamy; stir in the chocolate chips.
2In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar & 1/2 tsp salt. Add the oil, vinegar, vanilla and 1 cup of water, & mx until fully incororated.
3Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level tsp each). Top each with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.
4Bake until the cupcakes are puffled and barely golden. 15 to 20 minutes.