Jammin’ Strawberry Cream & Chocolate Cupcakes

Preheat oven to 350 degrees. Line cupcake tins with 18 paper liners.

To make the chocolate cake batter, in a large bowl sift together all-purpose flour, 1 cup sugar, cocoa powder, baking soda and salt. In a small bowl, combine vegetable oil, water, vinegar and vanilla. Make a well in the bowl of the dry ingredients and pour in the wet ingredients. Stir mixture until just combined. Fill prepared cupcake tins about 1/3 full with chocolate batter.

To make the strawberry cream cheese filling, in a medium bowl, combine 8 oz. Philadelphia Original Cream Cheese, remaining 1/4 cup sugar, egg, strawberry jam and pink food coloring. Beat with an electric mixer on medium speed until smooth and creamy. Use a cookie scoop to evenly distribute the strawberry cream cheese mixture on top of the chocolate batter. Bake cupcakes for 25 minutes or until cream cheese center is firm.

To make the strawberry cream cheese frosting, in a medium bowl, combine the remaining 4 oz. Philadelphia Original Cream Cheese, butter and Philadelphia Strawberry Cream Cheese. Beat with an electric mixer on medium speed until smooth. Gradually add confectioners’ sugar and mix until desired consistency.

Spread strawberry cream cheese frosting on top of cupcakes and garnish with a strawberry slice.