Chocolate-Bottom Mini-Cupcakes

• 1 package (8 ounces) cream cheese, softened
• 1 large egg
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup water
• 1/3 cup canola oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt

1. In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside.
2. For batter, in a large bowl, combine the water, oil, vinegar and vanilla. Combine remaining ingredients; add to the liquid mixture and mix well (batter will be thin).
3. Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon of filling.
4. Bake at 350u0b0 for 18-23 minutes or until a toothpick inserted in cupcake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.

cream cheese, egg, sugar, salt, chocolate chips, water, canola oil, white vinegar, vanilla, flour, sugar, baking cocoa, baking soda, salt

Taken from www.tasteofhome.com/recipes/chocolate-bottom-mini-cupcakes/ (may not work)