6 Cupcakes:

1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 tsp. salt
1 tsp. baking soda
1/3 cup vegetable oil
1 cup water
1 tbsp. vinegar
1 tsp. vanilla extract

12 Cupcakes:

3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1 tsp. salt
2 tsp. baking soda
2/3 cup vegetable oil
2 cups water
2 tbsp. vinegar
2 tsp. vanilla extract

Preheat oven to 350°F.

Place either 6 or 12 cupcake silicone liners on a baking sheet.

In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Stir in oil, water, vinegar and vanilla and mix until blended. Pour batter into prepared greased cupcake liners, filling until 2/3 full.

Filling for 6 Cupcakes:

1/2 of an (8 oz.) pkg. cream cheese, softened
1 egg yolk
1/4 cup white sugar
1/8 tsp. salt
1/2 cup chocolate chips
12 strawberries

Filling for 12 Cupcakes:

1 (8 oz.) pkg. cream cheese, softened
1 egg
1/2 cup white sugar
1/4 tsp. salt
1 cup chocolate chips
24 strawberries

In a medium bowl, beat together cream cheese, egg, sugar and salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake for 25 minutes. Allow to cool.

Cut small "V" (removing stem) into the tops of the strawberries to create a heart shape and place into the center of each cupcake.

Recipe from: Nordic Ware