Fudge filled cupcakes
25 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Semi-sweet chocolate chips |
| 6 | ounces | Butter |
| 1¼ | teaspoon | Vanilla extract |
| 4 | Eggs; large | |
| 1½ | cup | Sugar |
| 1 | cup | All-purpose flour |
| Filling: | ||
| 8 | ounces | Cream cheese, softened |
| ¼ | cup | Sugar |
| 1 | Egg, beaten; large | |
| ½ | cup | Semi-sweet chocolate chips |
Directions
Preheat oven to 350 degrees. 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.