Preheat oven to 350.

Grease and flour or cocoa a Bundt pan really well. I brush it well with oil and then sprinkle cocoa on the sides to dust the pan. Or use Baker’s Spray. If making cupcakes fill standard muffin cups with cupcake liners.

Place cream cheese, egg, sugar, vanilla and salt in a bowl. Beat well until smooth and fluffy. Stir in chocolate chips and set aside. This makes a lot!

In a large bowl, add flour, sugar, baking soda, cocoa and salt. Stir well.

In a large measuring cup, combine water or coffee, oil, vinegar and vanilla. Make a well in dry ingredients and stir in wet ingredients. Combine well.

If you are making cupcakes, fill cupcake liners 1/3 full. Top with a dollop of cream cheese mixture. While baking the cream cheese filling will rise and you should have cute cupcakes with a white topping!

If you are making cake, pour one half of the batter into the Bundt pan. (This doesn’t make a tall cake as there isn’t quite enough batter, but it does work!)

Now spread the cream cheese filling over the batter. Top with the other half of batter. Spread well, so that the cream cheese filling isn’t showing. This takes practice but if you don’t cover all your filling it still makes a delicious cake! And if you are glazing the cake it should cover the cream cheese filling.

Bake at 350 on the middle rack about 40 minutes for a cake, 25-30 minutes for cupcakes.

Combine cocoa and powdered sugar. To avoid lumps I sift this through a mesh strainer. Add 2 T milk and the vanilla and whisk until well combined.

If this is too thin to pour stir in 1 T of powdered sugar at a time until desired consistency is achieved. If it is too thick, add 1 t of milk until it is pourable.

If you want it  plain, just leave the cocoa out. I used plain and chocolate, just to make it decadent, but one or the other will do!