Recipes

Cupcake base:
3 cups flour
3 cups sugar
1/2 cup cocoa
2 t. baking soda
1 t. salt
2 cups water
2/3 cup salad oil
2 T. white vinegar
2 t. vanilla
Paper cupcake liners
Filling:
3 8-oz. pkgs. Cream cheese (allow to soften at room temperature)
2 eggs
2/3 cup sugar
1/4 t. salt
1 12-oz. pkg. semi-sweet chocolate chips
Topping (optional):
1 pkg. (2-1/2 oz.) slivered almonds
3 t. sugar

Cream eggs, 2/3 cup sugar, 1/4 teaspoon salt in mixing bowl. Add 3 packages cream cheese. Beat well. Stir in chocolate chips.
Sift together in large bowl flour, 2 cups sugar, cocoa, baking soda, 1 t. salt. Add 2 cups water, oil, vinegar and vanilla. Beat until well combined. Fill muffin cups (with liners), 1/2 full with chocolate batter. Place 1 tablespoon filling mix (cream cheese) on top. Sprinkle with slivered almonds and a dash of sugar, if desired. Bake at 350° for 35 to 45 minutes. Makes 2-1/2 to 3 dozen cupcakes. Filling will sink to the core.