Baking Time
18-20 minutes |
Oven Temperature
350° F |
Pan Size
Cupcake tin |
The cake does not contain egg but the cream cheese mixture does.
Filling:
8-ounce pkg. cream cheese
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup chocolate chips
2-4 drops of food coloring--your choice
Cupcakes:
1-1/2 cups flour
1 cup sugar
1/3 cup Hersheys Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup Crisco vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla
Cupcake paper liners
In small mixer bowl, beat together filling ingredients until fluffy. Set aside.
Combine the cupcake ingredients in large mixer bowl; blend well on low speed. Fill 24 muffin cups two thirds full with batter. Spoon approximately one tablespoon of the cream cheese filling onto each cupcake.
Bake at 350 degrees for 18-20 minutes until a toothpick inserted into cake comes out clean.
I use 2 drops of red and 2 drops of yellow food coloring to create an orange cream cheese filling--great for a Halloween party!
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