Preheat the oven to 350°. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg yolk and mix well. Fold in the chocolate chips and set aside.
In a large mixing bowl, whisk together the flour, the remaining 1-1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1-1/2 cups water, the oil, vinegar and vanilla and stir until smooth.
Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.
Recipe adopted from rachelraymag.com, by David Lawrence, 2007.
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 80 (37%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 19.4mg||6 %|
|Sodium 4169.6mg||144 %|
|Potassium 27.3mg||1 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 33.9g|
|Protein 1.3g||2 %|
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Calories per serving: 218
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