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2. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
3. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake.
4. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. Top each cupcake with chocolate bar piece. About 2-1/2 dozen cupcakes.
CHOCOLATE BAR FILLING
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1/8 teaspoon salt
4 HERSHEY'S Milk Chocolate Bar (1.55 oz. each), cut into 1/4-inch pieces*
Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate bar pieces.
*Any size HERSHEY'S Milk Chocolate Bars may be used to make a total of about 6 ounces or about 1 cup chocolate pieces.
Chocolate Bar Filled Chocolate Cupcakes HERSHEY'S Kitchens Reviews
3/18/2015 9:23:22 AM
Seems delicious. Can't wait to make it.
12/21/2013 4:09:18 AM
10/17/2013 12:59:31 PM
10/14/2010 5:03:21 PM
Everyone loved these! They did take less time... about 15 min. A great addictive taste! A sure favorite!
9/2/2009 10:26:52 PM
This is a neat twist to the traditional Black Bottom Cupcake. Pros-looks just like the picture, overall tastes pretty good, makes exactly 2.5 dz just like the recipe says. Cons-the chocolate part of the cupcake tastes just ok. Also, this dessert is really sweet with the added candy on top. My cupcakes were done in 18 mins, so watch the time!
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