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