Ingredients:
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup cocoa
- 1 cup sugar
- 1 cup water
- ½ cup vegetable oil
- 1 T vinegar
- 1 t vanilla
Combine flour, soda, salt, cocoa and sugar, mixing well with a spoon or fork. Do not use a mixer. Stir in water, oil, vinegar and vanilla. Spoon batter into paper lined muffin tins, filling 2/3 full, no more. For regular size cupcakes, add 1 heaping teaspoon of cream cheese filling, sprinkle with mini chocolate chips. Bake at 350 for about 30 minutes. They won’t brown, maybe just a tinge. Cool in pan 1 minute, then remove to rack to cool. Yield: about 24. For mini-cupcakes, add 1 scant teaspoon of filling, sprinkle with mini chips and bake at 350 for about 20 minutes. Makes about 36 cupcakes.
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 6 oz semisweet chocolate mini-morsels
- 1 egg
- 1/8 t salt
Using an electric mixer, combine cream cheese and sugar, creaming until light and fluffy. Add egg and salt, beating well.
Skills: measuring, pouring, stirring, spooning
Equipment: hand mixer, large bowl, paper muffin cups, two 12 muffin tins or 36 mini muffin tin
Submitted by Kaye Ratchford, Little Rock, AR