These chocolatey cupcakes are so decadent! HERSHEY'S Cocoa and Milk Chocolate Bars combine to fulfill a chocolate-lover's dream.
Prepare Chocolate Bar Filling. Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate bar pieces.
Any size HERSHEY'S Milk Chocolate Bars may be used to make a total of about 6 ounces (175 g) or about 1 cup (250 mL) chocolate pieces.
Heat oven to 350°F (180°C). Line muffin cups (2-1/2 inches (6.5 cm) in diameter) with paper baking cups.
Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon (15 mL) filling into centre of each cupcake.
Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. Top each cupcake with chocolate bar piece.