Spring surprise chocolate cupcakes
18 Cupcakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All-purpose flour |
| 1 | cup | Sugar |
| ⅓ | cup | HERSHEY'S Cocoa; OR... European Style Cocoa |
| ½ | teaspoon | Baking soda |
| ¾ | cup | Water |
| ½ | cup | Vegetable oil |
| 1 | Egg | |
| 1 | teaspoon | Vanilla extract |
| SURPRISE FILLING | ||
| 8 | ounces | Cream cheese; softened |
| ⅓ | cup | Sugar |
| 1 | Egg | |
| ½ | cup | Sweetened Coconut Flakes (MOUNDS) |
| Few drops food color | ||
| Sweetened Coconut Flakes (MOUNDS) | ||
Directions
OPTIONAL
1. Heat oven to 350 F. Place 18 paper liners (2-½ inches in diameter) in muffin pans.
2. In medium bowl, place flour, sugar, cocoa, baking soda, water, oil, egg and vanilla; beat until smooth. Fill muffin cups ⅔ full with chocolate mixture. Prepare SURPRISE FILLING; spoon about 1 tablepoon filling onto top of chocolate mixture in each cup.
3. Bake 25 to 30 minutes or until wooden pick inserted into center comes out clean. Remove from pans to wire rack; cool completely.
Garnish with additional coconut, if desired. 1-1/2dozen cupcakes.
SURPRISE FILLING:
In medium bowl, beat 1 package (8 oz.) softened cream cheese, ⅓ cup sugar and 1 egg; stir in ½ cup MOUNDS Sweetened Coconut Flakes.
Stir in few drops food color, if desired..
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias.