Filled Rich Chocolate Cupcakes
Filled with cream cheese, these rich, moist dark chocolate cupcakes are a perfect dessert for any occasion your family is celebrating.
Ingredients
- FILLING (recipe follows)
- 3 cups all-purpose flour
- 2 cups sugar
- 2/3 cup HERSHEY'S Cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups water
- 2/3 cup vegetable oil
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
Directions
- 1. Prepare FILLING; set aside. Heat oven to 350°F. Line 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 2/3 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 completely. About 2-1/2 dozen cupcakes.
- FILLING
- 1 package (8 oz.) cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/8 teaspoon salt
- 1 cup HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S
- 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.
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