Filling (recipe follows)
1 1/4 c. unsifted all-purpose flour
1 c. sugar
1/3 c. unsweetened cocoa
3/4 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk or sour milk
1/3 c. vegetable oil
1 egg
1 tsp. vanilla

NOTE: To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup. Prepare filling; set aside.

Combine flour, sugar, cocoa, baking soda and salt in a large mixer bowl. Add buttermilk or sour milk, oil, egg and vanilla; blend well. Fill paper-lined muffin cups (2 1/2 inches in diameter) half full with batter. Spoon about 1 tablespoon filling onto each cupcake.

Bake at 350 degrees for 20 to 25 minutes or until cake tester inserted in cake portion comes out clean. Cool completely. Makes about 2 dozen cupcakes.

FILLING:

8 oz. pkg. cream cheese, softened
1/3 c. sugar
2 tsp. grated orange peel
1/8 tsp. salt
2 drops red food color
2 drops yellow food color
1 egg
3/4 c. semi-sweet chocolate miniature chips

Blend cream cheese, sugar, orange peel, salt and food colors in small mixer bowl. Add eggs; beat until smooth. Stir in miniature chips.