Surprise cupcakes
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8-oz) cream cheese; softened |
| 1 | Egg | |
| ⅓ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | pack | (6-oz) semi-sweet chocolate chips |
| 3 | cups | Flour |
| 2 | cups | Sugar |
| ½ | cup | Cocoa |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Baking soda |
| ⅔ | cup | Salad oil |
| 2 | cups | Water |
| 2 | tablespoons | Vinegar |
| 2 | teaspoons | Vanilla |
| ½ | Box powdered sugar | |
| ½ | Stick butter | |
| 2 | Squares unsweetened chocolate | |
| 1 | teaspoon | Vanilla |
Directions
FILLING
CUPCAKE
ICING
Filling: Beat together all ingredients, except chocolate chips, until smooth. Stir in chips.
Cupcakes: Sift dry ingredients together into a large bowl. Add all liquids. Mix until smooth. Fill cupcake pans ⅔ full. Top with heaping teaspoon of filling. Bake at 350ø for 25 minutes.
Icing: Sift powdered sugar into a large bowl. Melt ½ stick butter and chocolate over low heat. Add chocolate mix to sugar. Add vanilla. Stir. Add milk, if needed, to improve con sistency. Ice cupcakes when cool. Yield: 2-½ dozen.
SALLY CARTER (MRS. WILLIAM)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .