3 c. flour
c. white sugar
1/2 c. cocoa
2 tsp. baking soda
2 c. water
2/3 c. cooking oil
2 tbsp. vinegar
2 tsp. vanilla

Mix above ingredients as for a cake. Fill paper lined cupcake pans about 1/2 full.

FILLING:

8 oz. cream cheese
1 egg
1/3 c. white sugar
Dash of salt
1 c. mini chocolate chips

Blend above ingredients and drop a heaping teaspoon of filling into each cupcake. Add food coloring to match your occasion! For example:  Halloween I plan to seperate the filling and color it orange and yellow, and keep 1/3rd of it white/natural.

Bake at 350 degrees for 10 to 15 minutes. I forget the actual time so keep an eye on them as they are mini muffins an it depends on your oven!

I’ll also attempt a non-dairy topping for another batch using this recipe for White Chocolate Icing (I didn’t use the heavy cream before and it still came out yummy) and I have a neat little selection of Halloween sprinkles to decorate em!

http://comfortablydomestic.com/2011/06/28/white-chocolate-buttercream/