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.