Chocolate Hostess Cup Cakes

Filling
1 8oz. Cream cheese(softened)
1 1/2 cups powdered Sugar
1 16 oz. Cool Whip (thawed Completely)

Beat Cream Cheese until Smooth add the powdered sugar then the cool whip.   Mix together thoroughly.


Frosting
Melt and Bring to boil:
1/2 cube butter or margarine
2 Tablespoons Cocoa
1/4 cup of milk

Stir in:
1 to 1 1/2 lbs of Powdered sugar
1 teaspoon vanilla

Use a wire whip and then a beater to get all the lumps out.  This frosting should be in between runny and thick. it will set up more as it cools.  You may need to add a little more powdered sugar if it is not thick enough or a little more milk if it is too thick or if it thickens on you before you're done.  Do not try to re-heat this frosting it will turn to sugar.

Make cup cakes according to the package instructions.  Fill them using a decorating bag and a star tip or eclair tip.  Make the frosting last after the cup cakes are filled and ready to frost.  Using a spoon pour a spoon full of frosting over the top and spread it will spread a little on its own.  With the dexorating bad and a small round tip make the little swirls on top of each cup cake.   Leaft overs should be refrigerated.