SPRING SURPRISE CHOCOLATE CUPCAKES
Category: Chocolate
Yield: 1.5 dozen
1 1/4 cups All-purpose flour
1 cup Sugar
1/3 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/2 tsp Baking soda
3/4 cup Water
1/2 cup Vegetable oil
1 Egg
1 tsp Vanilla extract
SURPRISE FILLING (recipe follows)
MOUNDS Sweetened Coconut Flakes (optional)

Procedures
Heat oven to 350°F. Place 18 paper liners (2-1/2 inches in diameter)
in muffin pans.
Combine flour, sugar, cocoa, baking soda, water, oil, egg and vanilla
in medium bowl; beat until smooth. Fill muffin cups 2/3 full with
chocolate mixture. Prepare SURPRISE FILLING; spoon about 1 tablepoon
filling onto top of chocolate batter in each cup.
Bake 25 to 30 minutes or until wooden pick inserted in center comes
out clean. Remove from pans to wire rack; cool completely. Garnish
with additional coconut, if desired. 1-1/2 dozen cupcakes.
SURPRISE FILLING: Beat 1 package (8 oz.) softened cream cheese, 1/3
cup sugar and 1 egg in medium bowl; stir in 1/2 cup MOUNDS Sweetened
Coconut Flakes. Stir in few drops food color, if desired.





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