8 ounces cream cheese, softened
1/3 cup granulated sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips
In small mixer bowl, beat cream cheese, sugar, egg
and salt until smooth and creamy. Stir in chocolate
chips. Set aside.
Valentine Filling: Add 4 to 5 drops of red food
color to Filling.
Peanut Butter Chip Filling: Omit chocolate; stir in
1 cup peanut butter chips.
3 cups all−purpose flour
2 cups granulated sugar
2/3 cup Hershey's cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F.
In large mixer bowl, stir together flour, sugar,
cocoa, baking soda and salt. Add water, oil, vinegar and
vanilla extract. On medium speed, beat 2 minutes.
Fill paper−lined muffin cups (2 1/2 inches in
diameter) 2/3 full with batter. Spoon 1 level
tablespoon Filling into center of each cupcake. Bake for 20
to 25 minutes or until wooden pick inserted in cake
portion comes out clean. Remove from pan to wire
rack. Cool completely.