Grandma Sarah is my mother in law, and she's probably the best cook I know. Not the fancy, never heard of the ingredients kind of cook, but the wow those are the best chocolate chip cookies I ever had kind of cook. She cooks with lard and bacon grease and butter and sugar and lots and lots of love. You will never go hungry at her house, or anywhere near her.
She gave me this recipe when we got married, and I have made it many, many times. I don't think they ever taste as good at her's though. I have made them using a boxed mix for the cupcakes and then adding the filling when I'm in a hurry. I have even frosted them with a can of frosting from the store (something I am sure she would N.E.V.E.R. do).
8 oz cream cheese (soft)
1/2 cup sugar
1 1/2 cup mini chocolate chips
Mix and set aside.
Combine in large mixing bowl:
1 1/2 cups flour
1 cup sugar
1/4 cup chocolate drink mix
1/2 tsp salt
1 tsp baking soda
add to dry ingredients in mixing bowl:
1 cup water
1/2 cup oil (canola)
1 Tbsp white vinegar
1 tsp vanilla.
Mix well with dry ingredients. Fill cupcake liners 1/2 full with cupcake mixture. Add a blop (directly from her recipe, "blop" maybe a tablespoon-ish) of filling in the middle of each cupcake.
Bake at 350 for 35 minutes. Cool and frost with frosting of your choice. I usually frost with chocolate butter cream frosting, but this time, the request was for cream cheese frosting. I didn't argue...any reason to make cream cheese frosting is fine with me... yummmmm.
You will not use up all the filling for one batch of cupcakes. You can refrigerate the filling up to a week (never lasted this long at my house!). I made a double batch of cupcake this time and came out with 34 regular size cupcakes and a little extra filling.
I took them to school for DD#3 16th birthday, and both pans came back completely empty. Not that I am surprised!