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    Surprise Cupcakes

    Source of Recipe


    Recipe Introduction

    Best if refrigerated until served.

    Cupcake Batter
    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.

    Cupcake Filling
    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.

    To Finish:

    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




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