“Chocolate Surprise” Cupcakes

Chocolate and cream cheese = yummy!  You really don’t need to experiment with this recipe, Hershey’s has it just right.    It’s moist, rich, and easy to whip up in less than 30 minutes, plus baking time.   Make the filling first!

FILLING

  • 1 package (8 oz.) cream cheese, softened/at room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1/8 teaspoon salt
  • 1 cup mini chips OR 1/2 cup of regular chips

Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. (Use hand mixer.)  Stir in chocolate chips.  Set aside.

CAKE

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2/3 cup HERSHEY’S unsweetened Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2/3 cup vegetable oil
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla extract
  1. Heat oven to 350°F.  Line muffin cups with pan.
  2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl.   Add water, oil, vinegar and vanilla; beat on medium speed of mixer 3 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake.  (I used a small cookie dropper for this.  It was a lot less messy.)
  3. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. About 2-1/2 dozen cupcakes.

Original recipe: http://www.hersheys.com/recipes/recipe-details.aspx?id=5373&name=Filled-Rich-Chocolate-Cupcakes

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Boston Cream Pie Cupcakes (Semi Homemade)

Boston Cream Pie Cupcakes

Oh Sandra Lee… you’re a genius for the concept of “Semi Homemade.”  Of course we’ve been cooking and baking the semi homemade way for decades, but it took Ms. Lee to officially coin it.  Brilliant!

Anyway, I just wanted to take the time and share a fantastic new cupcake recipe that I found on The Boogie Blog.  I’ve adjusted the recipe a little bit and make it even more semi homemade!  Hopefully I have done Sandra Lee justice!

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