Best if refrigerated until served. Enjoy!

Cupcake Batter
3	cups	All-purpose Flour
2	cups	Granulated Sugar
2	tsp.	Baking Soda
1	tsp.	Salt
1/3	cup	Dutch-process Cocoa
2/3	cup	Vegetable Oil
2	cups	cool water
2	tbls.	White Vinegar
2	tsp.	Vanilla extract

• Pre-heat the oven to 350-F degrees and place cupcake papers or foil in two large cupcake tins.
• In a large mixing bowl, blend together the flour, sugar, baking soda, salt, cocoa, oil, water, vinegar, and vanilla.
• Beat together until a smooth batter is formed.

Cupcake Filling
8 oz.	package	Cream Cheese, softened
1/3	cup	Granulated Sugar
1/4	tsp	Vanilla Extract
1	large	Egg, lightly beaten
1/2	tsp.	Salt
6 oz.	package	Semi-Sweet Chocolate Chips

• In a separate mixing bowl, blend together the softened cream cheese, sugar, vanilla, egg, and salt. Blend until a smooth batter is formed, and then fold in the chocolate chips.

To Finish:
• Fill each well of the cupcake tins about two-thirds full with the cupcake batter, then drop one tablespoon of the filling into the center of each cupcake.
• Bake cupcakes for about 25 minutes. Be sure to cool on a wire rack.
• Makes about 3 dozen Cupcakes