INGREDIENTS

INSTRUCTIONS

Preparation time:  20 to 25 minutes Cooking time: 25 minutes Utensils:
Measuring cups and spoons, cupcake baking pans, paper cupcake liners,
two small mixing bowls, electric mixer, mixing spoon, large mixing
bowl, oven mitts.  Preheat oven to 350F.  Line cupcake baking pans with
paper cupcake  liners.  In small mixing bowl, use electric mixer to
combine cream cheese, egg  and sugar.  Blend in 2 drops yellow food
coloring and 1 drop red food  coloring, adding more coloring if
necessary to reach desired shade.  Use mixing spoon to stir in
chocolate chips; set filling aside.  In large mixing bowl, combine
flour, sugar, cocoa, baking soda and  salt; set aside.  In second small
mixing bowl, combine water, vegetable oil, vinegar and  vanilla.  Add
contents of small mixing bowl to large mixing bowl and  stir with
mixing spoon to combine.  Using mixing spoon or soup spoon, fill
cupcake liners half full with  cupcake batter, then place 1 teaspoon
filling at center of each. As  cupcake bakes, the batter will rise to
surround the filling.  Wearing oven mitts, place cupcake pans in oven;
bake approximately 25  minutes or until cupcakes test done.  When done,
wear oven mitts to remove pan from oven and turn off oven.  If desired,
frost with orange icing--or just let the orange filling  ooze out as a
surprise.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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“Can’t change? Jesus frees us”

Nutrition (calculated from recipe ingredients)
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Calories: 171
Calories From Fat: 67
Total Fat: 7.8g
Cholesterol: 12.1mg
Sodium: 126mg
Potassium: 41.3mg
Carbohydrates: 24.9g
Fiber: <1g
Sugar: 13.2g
Protein: 2.1g