CHOCOLATE CREAM CHEESE CUPCAKES WITH CHOCOLATE FROSTING

"I got the recipe for these moist, filled cupcakes from a dear friend about 25 years ago. I have made them many times for my family and for church functions. They’re irresistible." —Vivian Morris, Cleburne, Texas

FOR THE FILLING:
1 package (8 ounces) cream cheese, softened
1 1/2 cups sugar, divided use
1 egg
1 teaspoon salt, divided use
1 cup (6 ounces) semisweet chocolate chips
FOR THE CUPCAKE BATTER:
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
FOR THE FROSTING:
3 3/4 cups confectioners' sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla extract
1/3 cup chopped pecans (for topping)

Preheat oven to 350 degrees F. Paper-line 12 muffin pan cups.

TO MAKE THE FILLIING:
In a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside.

TO MAKE THE CUPCAKES:
In a bowl, combine the flour, cocoa powder, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened.

Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each.

Bake at 350 degrees F for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

TO MAKE THE FROSTING:
In a large mixing bowl, combine confectioners' sugar, cocoa powder, butter, milk and vanilla; beat until blended.

Frost cupcakes; sprinkle with pecans. Store in the refrigerator.

Yield: 20 cupcakes
Source: Taste of Home magazine, April 1007