FILLING
1 pk (8-oz) cream cheese;
-softened
1 Egg
1/3 c Sugar
1/2 ts Salt
1 pk (6-oz) semi-sweet chocolate
-chips
CUPCAKE
3 c Flour
2 c Sugar
1/2 c Cocoa
1 ts Salt
2 ts Baking soda
2/3 c Salad oil
2 c Water
2 tb Vinegar
2 ts Vanilla
-ICING-
1/2 Box powdered sugar
1/2 Stick butter
2 Squares unsweetened
-chocolate
1 ts Vanilla
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 2/3 full. Top with heaping
teaspoon of filling. Bake at 350? for 25 minutes.
Icing: Sift powdered sugar into a large bowl. Melt 1/2 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:
2-1/2 dozen.
SALLY CARTER (MRS. WILLIAM)
From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
30 Servings