The Batter:
- 3 cups flour
- 2 cups white sugar
- 1/2 cup baking cocoa
- 2 tsp salt
- 2 tsp baking soda
- 2 cups water
- 2/3 cup vegetable oil
- 2 Tablespoons vinegar
- 2 tsp vanilla
Mix dry ingredients (flour, sugar, cocoa, salt, baking soda) and then add water, oil, vinegar and vanilla. Mix well. Put cupcake papers in a muffin tin and fill 3/4 full with the batter.
Filling:
- 8 ounces cream cheese
- 1 egg
- 1/3 cup sugar
- pinch of salt
- 6 ounces chocolate chips
Cream together cream cheese, egg, sugar, and salt, and stir in chocolate chips. Put a spoonful of filling into center of each cup of batter.
Bake at 350F / 180C for about 25 minutes.
Makes about 32 cupcakes.
Contributed by Katie Hanson, Davenport, IA from a 1960s church cookbook in North Dakota
|
Products 
