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Fudge Filled Cupcakes

 
Fudge Filled Cupcakes
53

Fudge Filled Cupcakes recipe

Yield

12

servings

Prep

30

min

Cook

30

min

Ready

Trans-fat Free
 

Ingredients

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 104652% of calories from fat
 % Daily Value *
Total Fat 61g 93%
Saturated Fat 36g 181%
Trans Fat 0g
Cholesterol 412mg 137%
Sodium 500mg 21%
Total Carbohydrate 38g 38%
Dietary Fiber 1g 3%
Sugars g
Protein 31g
Vitamin A 43% Vitamin C 0%
Calcium 9% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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