6 Cupcakes, we need:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 tsp. salt
1 tsp. baking soda
1/3 cup vegetable oil
1 cup water
1 tbsp. vinegar
1 tsp. vanilla extract
12 cupcakes, we need:
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1 tsp. salt
2 tsp. baking soda
2/3 cup vegetable oil
2 cups water
2 tbsp. vinegar
2 tsp. vanilla extract
Preheat oven to 350°F.
Place either 6 or 12 cupcake silicone liners on a baking sheet.
In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Stir in oil, water, vinegar and vanilla and mix until blended. Pour batter into prepared greased cupcake liners, filling until 2/3 full.
Filling for 6 Cupcakes:
1/2 of an (8 oz.) pkg. cream cheese, softened
1 egg yolk
1/4 cup white sugar
1/8 tsp. salt
1/2 cup chocolate chips
12 strawberries
Filling for 12 Cupcakes:
1 (8 oz.) pkg. cream cheese, softened
1 egg
1/2 cup white sugar
1/4 tsp. salt
1 cup chocolate chips
24 strawberries
In a medium bowl, beat together cream cheese, egg, sugar and salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake for 25 minutes. Allow to cool.
Cut small "V" (removing stem) into the tops of the strawberries to create a heart shape and place into the center of each cupcake.
Recipe From Nordic Ware | Source : www.cooks.com
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