FILLING INGREDIENTS
1/2 cup sugar
1 8 ounce package cream cheese -- softened
1 egg

CUPCAKE INGREDIENTS
1 3/4 cups sugar
2/3 cup Land O Lakes butter -- softened
2 eggs
1 1/4 cups water
4 1 ounce squares unsweetened baking chocolate -- melted and
cooled
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

FROSTING INGREDIENTS
2 cups whipping cream
1/2 cup powdered sugar
1/2 teaspoon vanilla

Heat oven to 350°F.

Combine all filling ingredients in small bowl. Beat at medium speed,
scraping bowl often, until well mixed.

Set aside.

Combine 1 3/4 cups sugar and butter in large bowl.

Beat at medium speed, scraping bowl often, until creamy.

Continue beating, adding eggs one at a time, until well mixed.

Add water, melted chocolate and 1 teaspoon vanilla. Continue beating until well mixed. (Mixture may look curdled.)

Reduce speed to low; add flour, baking powder, baking soda and salt.

Beat until well mixed.

For each cupcake, spoon 1 rounded tablespoon chocolate mixture into each paper-lined cupcake cup; top with 1 tablespoon cream cheese mixture.

Spoon 1 rounded tablespoon chocolate mixture on top.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Let stand 5 minutes.

Remove from pans.

Cool completely.

Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/2 teaspoon vanilla.

Spread about 3 tablespoons frosting onto each cupcake. Store refrigerated.

*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

TIP: Refrigerate frosting for up to 4 days. If mixture softens, rewhip to stiff peaks.

TIP: Garnish with Chocolate Filigree Hearts or as desired