Source of Recipe
Best if refrigerated until served.
3 cups All-purpose Flour
2 cups Granulated Sugar
2 tsp. Baking Soda
1 tsp. Salt
1/3 cup Dutch-process Cocoa
2/3 cup Vegetable Oil
2 cups cool water
2 tbls. White Vinegar
2 tsp. Vanilla extract
Pre-heat the oven to 350-F degrees and place cupcake papers or foil in two large cupcake tins.
In a large mixing bowl, blend together the flour, sugar, baking soda, salt, cocoa, oil, water, vinegar, and vanilla.
Beat together until a smooth batter is formed.
8 oz. package Cream Cheese, softened
1/3 cup Granulated Sugar
1/4 tsp Vanilla Extract
1 large Egg, lightly beaten
1/2 tsp. Salt
6 oz. package Semi-Sweet Chocolate Chips
In a separate mixing bowl, blend together the softened cream cheese, sugar, vanilla, egg, and salt. Blend until a smooth batter is formed, and then fold in the chocolate chips.
Fill each well of the cupcake tins about two-thirds full with the cupcake batter, then drop one tablespoon of the filling into the center of each cupcake.
Bake cupcakes for about 25 minutes. Be sure to cool on a wire rack.
Makes about 3 dozen Cupcakes