CHOCOLATE CREAM CHEESE CUPCAKES

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Contributed by Annette Ashton

Yield: 34 cupcakes

Filling:
  • 8 oz. cream cheese
  • 3/4 cup sugar
  • 1 egg
  • 1 cup semisweet chocolate chips
Batter:
  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup Hershey's cocoa
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 Eggs
  • 1 cup buttermilk or sour milk
  • 1 cup boiling water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
Frosting:
  • 1 cup butter (2 sticks)
  • 5 tablespoon Hershey's cocoa
  • 5 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup milk (can use evaporated)
Make filling:
In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs until combined. Fold in chocolate chips; set aside.

Make cupcakes:
Stir together sugar, flour, cocoa, baking soda, baking powder, and salt. Add eggs, buttermilk, boiling water, oil, and vanilla. Beat on medium speed of mixer for 2 minutes (batter will be thin). Pour batter in prepared tins (approximately 1/2 full)

Drop 1 tablespoon of filling into each cupcake.

Bake at 350° for 16 to 17 minutes. Let cool before frosting.

Make frosting: 
Beat butter then blend in cocoa. Add vanilla. Blend in milk and powdered sugar. Frost cupcakes with a dollop of frosting.

Keep refrigerated.



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