Chocolate-Bottom Mini-Cupcakes

Filling: 1 8 oz pkg cream cheese -- softened

1 egg

1/3 c sugar

1/8 tsp salt

1 c semisweet chocolate chips

Batter: 1 c water

1/3 c vegetable oil

1 tbsp vinegar

1 tsp vanilla extract

1 1/2 c all-purpose flour

1 c sugar

1/4 c cocoa

1 tsp baking soda

1 tsp salt

In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. For batter, combine water, oil, vinegar and vanilla in another mixing bowl. Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin). Spoon about 2 tsp of batter into greased or paper-lined miniature muffin cups. Top with about 1 tsp of filling. Bake at 350� for 18-23 minutes or until a toothpick inserted in chocolate portion comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.