Killer Cupcakes
 
4 (1 ounce) squares semisweet chocolate
1 teaspoon vanilla extract
1/2 pound butter
4 eggs
1 1/2 cup sugar
1 cup flour
 
Filling
8 ounces cream cheese, softened
1/4 cup sugar
1 egg, beaten
1 dash salt
3/4 cup dark chocolate chips
 
Preheat oven 350 degrees. Bake for 30 minutes.
 
Melt the chocolate with the vanilla extract and butter in a double boiler.
 
In a bowl, beat the eggs until thick and add the sugar. Beat in the flour. Fold in the butter-chocolate mixture. Spoon into the prepared tins, filling the cups 2/3 full.
 
FILLING
 
Mix the cream cheese, sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake.

Easy-to-Make Poppy Seed Bread

2 ½ cups all-purpose flour
1 cup sugar
¼ cup poppy seed
3 ½ teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla

Mix all ingredients. Beat 30 seconds.

Preheat oven to 350 degrees. Grease bottom only of loaf pan 9x5x3 or 2 smaller gift-sized loaf pans. Pour bread batter into the pan.

Bake the 9-inch for 55 to 65 minutes. Bake the smaller pans for 30 minutes and then check. Bake either size until toothpick inserted in center comes out clean.

If you want to take the poppy seed bread out of the pan, cool slightly and loosen sides before you remove it. Cool completely before slicing. You can wrap it in plastic and store it in the refrigerator up to one week. Makes 1 large or 2 small loaves.