Filled Rich Chocolate Cupcakes

Directions

• 1. Prepare FILLING; set aside. Heat oven to 350°F. Line 36 muffin cups (2-1/2 inches in diameter) with paper bake cups.
• 2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 3 minutes. Fill muffin cups 1/2 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake.
• 3. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool 15 to 20 minutes. Place unwrapped miniature bar on top of each cupcake, if desired. Cool completely. Cover; refrigerate leftovers. About 3 dozen cupcakes.
• FILLING
• 1 package (8 oz.) cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/8 teaspoon salt
• 1 cup HERSHEY'S Kitchens SPECIAL DARK Chocolate Chips, HERSHEY'S Kitchens Semi-Sweet Chocolate Chips or HERSHEY'S Kitchens Mini Chips Semi-Sweet Chocolate
• Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate chips.
• VARIATIONS:
• GOBLIN'S DELIGHT FILLING: Add 2 teaspoons grated orange peel, 4 drops yellow food color and 3 drops red food color to FILLING before stirring in chips.
• VALENTINE FILLING: Stir 4 to 5 drops red food color into FILLING.
• PEANUT BUTTER CHIP FILLING: Omit chocolate; stir in 1 cup
• REESE'S Peanut Butter Chips.