Black Bottom Cupcakes

Black Bottom Cupcakes
1 (8 ounce) package of cream cheese, softened
1 egg
1/3 c. sugar
1/8 teaspoon of salt
1 c. mini chocolate chips
1 1/2 c. all purpose flour
1 c. sugar
1/4 c. unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 c. veggie/canola oil
1 tablespoon of cider vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line muffin tins with liners of lightly spray with nonstick spray.
In medium bowl, beat cream cheese, egg 1/3 c. sugar and 1/8 teaspoon of salt until light and fluffy. Stir in the chocolate chips. Set aside. In a large bowl mix together the flour, 1 c. sugar, cocoa, baking soda and 1/2 teaspoon of salt. Slowly add, water, oil, vinegar and vanilla. Mix until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. Bake in oven for 20-25 min.