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Fudge Filled Cupcakes

  • 25servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup 73g / 2.6oz Semi-sweet chocolate chips

  2. 6 oz 170g Butter

  3. 1 1/4 teaspoons 6 1/3ml Vanilla extract

  4. 4 Eggs - large

  5. 1 1/2 cups 297g / 10oz Sugar

  6. 1 cup 62g / 2 1/5oz All-purpose flour

  7. Filling

  8. 8 oz 227g Cream cheese - softened

  9. 1/4 cup 49g / 1.7oz Sugar

  10. 1 Egg - beaten, large

  11. 1/2 cup 55g / 1.9oz Semi-sweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. Line 30 cupcake tins with paper or foil cupcake liners.

  2. In double boiler, set over medium heat, melt the 2/3 cup of chocolate chips, butter and vanilla. Stir until smooth.

  3. Remove from heat.

  4. Beat the eggs until frothy, using a whisk or electric mixer.

  5. Gradually, beat in the sugar until it dissolves. Gradually, beat in the flour. Fold in the chocolate mixture.

  6. Fill the cupcake tins 1/3 full with the chocolate batter. Mash together the cream cheese, sugar and egg until blended.

  7. Fold in the 1/2 cup of chocolate chips. Drop a heaping teaspoonful of filling into each cupcake. Cover cream cheese filling with another generous spoonful of batter.

  8. Bake for 25 to 30 minutes.

  9. Let cupcakes cool completely on a rack before storing in a covered container.

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