Yield: 36 Cupcakes

8 oz Cream cheese; softened
1 Egg
1/3 cup Sugar
Yellow and red food coloring
6 oz Chocolate chips

3 cups Flour
2 cups Sugar
1/2 cup Cocoa
2 teaspoon Baking soda
1/2 teaspoon Salt
2 cup Water
1/2 cup Plus 2 tablespoons vegetable oil
2 tb Cider vinegar
2 ts Vanilla

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

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.