Mini Filled Chocolate Cupcakes

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My sister Adele and I have been making these appealing little cupcakes for about 35 years. At one time, they were as ubiquitous as chocolate chip cookies. Turning out hundreds of them was a short afternoon’s work when we were catering together, and they were an integral part of every beautiful and colorful assorted mini dessert tray that we offered. They are yummy, self-contained, and sturdy little bites that freeze beautifully and have that yin and yang quality that attracts the eye.

Mini Filled Chocolate Cupcakes

• 1-1/2  cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp. salt
• 1 cup sugar
• 1 tsp. baking soda

• 1  cup water
• 1/3 cup vegetable oil
• 1 Tbsp. plain white vinegar
• 1 tsp. pure vanilla extract

Topping

• 8 oz. cream cheese, softened
• 1 egg
• 1/3 cup sugar
• 1/8 tsp. salt
• 6 oz. chocolate chips

Line mini cupcake pans with decorative paper mini cupcake liners.

Mix first five ingredients with electric mixer.

Add next four ingredients and mix well.

Fill mini cupcake papers half full.

Beat cream cheese until smooth. Add egg, sugar, and salt, and continue beating until creamy, scraping down sides of bowl with a rubber spatula occasionally.

On lowest speed or by hand, beat in chocolate chips.

Top each cupcake with a teaspoon-full of the creamy mixture.

Bake at 350°F. for 15-20 minutes.

While still slightly warm, remove from pans using a small offset spatula.

These freeze beautifully in an airtight container.

Makes about 5 dozen mini cupcakes.