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Fudge Filled Cupcakes

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

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

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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?
 

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