Instructions: Prepare Mini Chip-Cheese filling; set aside. Combine flour, sugar, cocoa, baking soda, and salt in large mixer bowl. Add buttermilk, oil, egg, and vanilla; blend well. Fill 24 paper-lined muffin cups (2 1/2" in diameter)

1/2 full with batter. Spoon about 1 tablespoon of cheese filling onto each cupcake. Bake at 350 degrees for about 30 min. or until tops are golden brown.

24 cupcakes

**To sour milk,: Use 1 tbsp. vinegar plus milk to equal one cup.

Mini Chip-Cheese Filling: Blend 1 package (8 ounces) cream cheese, 1/3 cup sugar, and 1/8 tsp. salt in small mixer bowl. Add 1 egg; beat until smooth.

Stir in 1/2 cup Hersheys Mini Chips.

Note: There is concern about eating raw eggs; you can purchase pasteurized eggs in the dairy case, in 1-pint cartons, or use Egg Beaters.

This recipe came from Hersheys.

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