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, .