Fudge Filled Cupcakes
2/3 cup chocolate chips
6 ounces butter
1 1/4 teaspoons vanilla
4 large eggs
1 1/2 cups sugar
1 cup flour
FILLING:
8 ounces cream cheese, softened
1/4 cup sugar
1 beaten egg
1/2 cup chocolate chips
Preheat oven to 350�F. Line 30 cupcake tins with paper or foil
cupcake liners. In double boiler, set over medium heat, melt the 2/3
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 1/3 full with the chocolate batter. Mash together
the cream cheese, sugar and egg until blended. 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. Bake for 25 to 30 minutes. Let cupcakes cool completely
on a rack before storing in a covered container. |