Preheat oven to 350°F Prepare the mini muffin pans by inserting the mini baking paper cups.
Chocolate Cake Batter:
Sift all of the dry ingredients together in a large bowl. Combine the wet ingredients and mix into the dry ingredients until thoroughly blended, about 2 minutes. The batter will be thin. Refrigerate until ready to use.
Cream Cheese Topping:
Beat the cream cheese then add the sugar, salt and the egg and blend with electric mixer until smooth. Stir in the chocolate chips.
Using a small cookie scoop, fill all of the prepared baking cups approximately 3/4 full with the chocolate cake mixture. Drop about a 1/2 teaspoon of the cream cheese filling on the centre of each cupcake. Bake for about 10 - 12 minutes or until they spring back. Make sure the cheese filling stays white--do not over bake.
Cool the cupcakes on a rack then refrigerate.
Yield depends on the size of the paper cups. Can also be baked in larger cups, simply adjust the cooking time.