Suprise Cup Cakes #2

Filling:
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
pinch of salt
6 oz. semi-sweet chocolate chips

Chocolate Cupcakes:
3 cups flour
2 cups sugar
6tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons cider vinegar
2 teaspoons vanilla extract
¾ cup vegetable oil
2 cups water

Mix filling ingredients together in a small bowl; set aside. For chocolate cupcakes, combine first 5 ingredients in a large bowl. Gradually add next 4 liquid ingredients and beat for 2 minutes at medium speed.

Use cupcake liners in muffin tins and fill ½ full with batter. Crop ½ tablespoonful of filling in cups then cover with more batter (each cup should be 2/3 to ¾ full). Bake at 375 degrees for 14 – 18 minutes.

From: Susan P.

Killer Cupcakes

4 oz. semi-sweet chocolate
1 teaspoon vanilla
8 oz. butter
4 eggs
1 ½ cups sugar
1 cup flour

Filling:
8 oz. cream cheese, softened
¼ sugar
dash of salt
¾ cup semisweet chocolate chips
1 egg, beaten


Mix cream cheese, sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes. 350 degrees

From: Susan P.

Surprise Cupcakes

1 chocolate cake mix

1 package cream cheese
1/3 cup sugar
1 egg
6 oz. semisweet chocolate chips

Icing:
1 package cream cheese, softened
1 pound powdered sugar
½ cup butter
1 teaspoon vanilla

Mix cake according to package directions. Fill paper baking cups in muffin tins 2/3 full. Cream the cheese with the sugar; beat in egg. Stir in the chocolate chips. Drop one rounded teaspoon cheese mixture into center of each cupcake. Bake at 350 degrees for 20-25 minutes.

For icing, blend softened cream cheese with sifted powdered sugar. Add vanilla; beat to spreading consistency. Ice cooled cupcakes. Refrigerate, chilling six hours before serving.

From: Susan P.