Fudge Filled Cupcakes
Fudge Filled Cupcakes recipe
Yield
12 servingsPrep
30 minCook
30 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup | chocolate chips |
*
|
| 6 | ounces | butter |
|
| 1 ¼ | teaspoons | vanilla extract |
|
| 4 | large |
eggs
large |
|
| 1 ½ | cups | sugar |
|
| 1 | cup | all-purpose flour |
|
| Filling | |||
| 8 | ounces |
cream cheese
softened |
|
| ¼ | cup | sugar |
|
| 1 | each |
eggs
beaten |
|
| ½ | cup | chocolate chips |
*
|
Directions
Preheat oven to 350℉ (180℃).
Line 30 cupcake tins with paper or foil cupcake liners.
In double boiler, set over medium heat, melt the ⅔ cup of chocolate chips, butter and vanilla.
Stir until smooth.
Remove from heat.
Beat the eggs until frothy, using a whisk or electric mixer.
Gradually, beat in the sugar until it dissolves.
Gradually, beat in the flour.
Fold in the chocolate mixture.
Fill the cupcake tins ⅓ full with the chocolate batter.
Mash together the cream cheese, sugar and egg until blended.
Fold in the ½ cup of chocolate chips.
Drop a heaping teaspoonful of filling into each cupcake.
Cover cream cheese filling with another generous spoonful of batter.
Bake for 25 to 30 minutes.
Let cupcakes cool completelyon a rack before storing in a covered container.
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