Filled Cupcakes

Filling (recipe follows)
3 cups all-purpose flour
2 cups sugar
2/3 cup HERSHEY'S Cocoa
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cup vegetable oil
2 tbsp white vinegar
2 tsp vanilla extract

Prepare filling; set aside. Heat oven to 350 degrees. 

In large mixer bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat on medium speed 2 minutes or until well combined.

Fill paper-lined muffin cups (2 1/2 inches in diameter) 2/3 full with batter. Spoon 1 level tablespoon Filling into center of each cupcake.

Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove to wire rack. Cool completely.

Filling
1 pkg cream cheese, softened
1/3 cup sugar
1 egg
1/8 tsp salt
1 cup HERSHEY'S Semi-Sweet Chocolate Chips of MINI Chocolate

In mixer bowl combine cream cheese, sugar, egg and salt; beat until smooth and creamy. Stir in chocolate chips.