Ella's Cream-Filled Chocolate Cupcakes

My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.

• Ready In: 50 mins
• Serves: 36
• Yields: 3 dozen

Ingredients

• 3  cups flour
• 2  cups sugar
• 1⁄3 cup  cocoa
• 2  teaspoons baking soda
• 1 1⁄2 teaspoons salt
• 2  cups water
• 2⁄3 cup  vegetable oil
• 2  tablespoons vinegar
• 2  teaspoons vanilla

• Cream Filling

• 1 (8 ounce) package cream cheese, softened
• 1  egg
• 1⁄3 cup sugar
• 1⁄4 teaspoon salt
• 1 (6 ounce) package  semisweet chocolate pieces

Directions

1. Sift together flour, sugar, cocoa, baking soda and salt.
2. Stir in water, cooking oil, vinegar and vanilla- Batter will be thin.
3. Line muffin tins with paper cups (to yield 3 dozen).
4. Fill each half full of batter.
5. On the top of each, put one teaspoon of the cream filling (which is next).
6. For the cream filling, combine softened cream cheese and egg.
7. Stir in sugar, salt and chocolate.
8. Bake for 30-35 minutes at 350 degrees.