Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Fudge Filled Cupcakes

StarStarStarStarHalf star

Your rating

Fudge Filled Cupcakes

Fudge Filled Cupcakes recipe

 

Yield

12 servings

Prep

30 min

Cook

30 min

Ready

Trans-fat Free

Ingredients

Amount Measure Ingredient Features
cup chocolate chips
* Camera
6 ounces butter
Camera
1 ¼ teaspoons vanilla extract
Camera
4 large eggs
large
Camera
1 ½ cups sugar
Camera
1 cup all-purpose flour
Camera
Filling
8 ounces cream cheese
softened
Camera
¼ cup sugar
Camera
1 each eggs
beaten
Camera
½ cup chocolate chips
* Camera

Ingredients

Amount Measure Ingredient Features
158 ml chocolate chips
* Camera
173.4 ml/g butter
Camera
6.3 ml vanilla extract
Camera
4 large eggs
large
Camera
355 ml sugar
Camera
237 ml all-purpose flour
Camera
Filling
231.2 ml/g cream cheese
softened
Camera
59 ml sugar
Camera
1 each eggs
beaten
Camera
118 ml chocolate chips
* Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 104652% 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?
 

Email this recipe