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Filled with cream cheese, these rich, moist dark chocolate cupcakes are a perfect dessert. The recipe first appeared in 1979 in newspaper articles and has been used in numerous HERSHEY’S recipe booklets and cookbooks.
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
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.
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
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.
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
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