Best Cupcake Recipe (Mauri)

Filling-

Blend:

1 8 oz cream cheese (softened)

1 egg

1/3 c. sugar

1/8 tsp. salt

Stir in: 6 oz chocolate chips

Set aside.

Cupcakes-

2 c. water

2/3 c. oil

2 Tbsp vinegar

2 tsp. vanilla

3 c. flour

1/2 c. cocoa powder

2 tsp. soda

2 c. sugar

Mix liquids in one bowl and dry ingredients in a separate bowl. Then mix together until batter is lump free. Preheat oven to 350. Fill each cup (in muffin tin) 3/4 of the way with batter. Add 1 Tbsp. cream cheese filling on top.  Bake 25-30 minutes. Yields 2 dozen

**They are not pretty when they come out of the oven, so frosting them is a must! I used the Wilton chocolate buttercream recipe.**

Wilton Chocolate Buttercream Frosting

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine, softened

3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted

1 teaspoon clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

3-4 tablespoons milk

Makes

About 3 cups of icing.

Instructions:

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.