Surprise cupcakes

Yield: 30 Servings

Measure 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

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, .

Similar recipes