Heat oven to 350. Line mini muffin tins with paper liners. Using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and 1/4 tsp of the salt in a large bowl until creamy; stir In the chocolate chips.
In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt. Add the oil, vinegar, vanilla and 1 cup water, and mix until fully incorporated.
Spoon enough of the chocolate batter into each cup so that they are filled halfway. Top each with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.
Bake until the cupcakes are puffed and barely golden, 15 to 20 minutes.
Makes 5 dozen.
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