This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 1/3 cup white sugar
8 oz. Philly Cream Cheese
6 oz. Nestlé's chocolate bits
1/4 cup Hershey's cocoa
Arm & Hammer baking soda
1/2 cup Crisco canola oil
Combine 1 egg, 1/3 cup of sugar, 8 oz. cream cheese. Beat with mixer
until smooth. By hand, stir in 6 oz. chocolate bits. Set aside.
With mixer, combine 1/2 cup canola oil, 1 cup white sugar, 1 TBSP
vinegar, 2 tsp. vanilla, 1/4 cup cocoa, 1 tsp. baking soda, 1/2
tsp. salt, 1 cup of cold water and 1 1/2 cups flour. Beat all
ingredients with a mixer until smooth.
Place batter in paper cups in cupcake pans (makes 18-24
cupcakes). Fill each cup 1/3 full with chocolate batter. Place one
heaping tsp. of filling into middle of each cup. Bake at 350 degrees
for 25 minutes. Cool and serve.