SpRiNg SuRpRiSe ChOcOlAtE CuPcAkEs

Ingredients:

• 1-1/4 cups all-purpose flour
• 1 cup sugar
• 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1/2 teaspoon baking soda
• 3/4 cup water
• 1/2 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• SURPRISE FILLING(recipe follows)
• MOUNDS Sweetened Coconut Flakes(optional)

Directions:

1. Heat oven to 350°F. Place 18 paper liners (2-1/2 inches in diameter) in muffin pans.

2. Combine flour, sugar, cocoa, baking soda, water, oil, egg and vanilla in medium bowl; beat until smooth. Fill muffin cups 2/3 full with chocolate mixture. Prepare SURPRISE FILLING; spoon about 1 tablespoon filling onto top of chocolate batter in each cup.

3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool completely. Garnish with additional coconut, if desired. 1-1/2 dozen cupcakes.

SURPRISE FILLING: Beat 1 package (8 oz.) softened cream cheese, 1/3 cup sugar and 1 egg in medium bowl; stir in 1/2 cup MOUNDS Sweetened Coconut Flakes. Stir in few drops food color, if desired.