Spring Surprise Chocolate Cupcakes

Spring Surprise Chocolate Cupcakes

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories220
Calories from Fat110
Total Fat12 g18% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol40 mg13% DV
Sodium90 mg4% DV
Total Carbohydrates24 g8% DV
Dietary Fiber1.0 g4% DV
Sugars16 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron6% DV
  Amount Per Serving % DV *
Calories220
Calories from Fat110
Total Fat12 g18% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol40 mg13% DV
Sodium90 mg4% DV
Total Carbohydrates24 g8% DV
Dietary Fiber1.0 g4% DV
Sugars16 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron6% DV
  • 3/4 cup water
  • SURPRISE FILLING (recipe follows)
  • MOUNDS Sweetened Coconut Flakes (optional)
  • 1-1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 egg

Directions

  • 1. Heat oven to 350°F. Place 18 paper liners (2-1/2 inches in diameter) in muffin pans.
  • 2. Combine flour, sugar, cocoa, baking soda, water, oil, egg and vanilla in medium bowl; beat until smooth. Fill muffin cups 2/3 full with chocolate mixture. Prepare SURPRISE FILLING; spoon about 1 tablespoon filling onto top of chocolate batter in each cup.
  • 3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool completely. Garnish with additional coconut, if desired. 1-1/2 dozen cupcakes.
  • SURPRISE FILLING: Beat 1 package (8 oz.) softened cream cheese, 1/3 cup sugar and 1 egg in medium bowl; stir in 1/2 cup MOUNDS Sweetened Coconut Flakes. Stir in few drops food color, if desired.
Ingredients sitting on a table

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