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Fudge Filled Cupcakes
2/3 cup semisweet chocolate chips
6 ounces butter
1 1/4 teaspoons vanilla extract
4 large eggs
1 1/2 cups sugar
1 cup all-purpose flour
8 ounces cream cheese, softened
1/4 cup sugar
1 large egg, beaten
1/2 cup semisweet chocolate chips
Heat oven to 350 degrees 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 extract.
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.
With an electric mixer, mix together the cream cheese, sugar and egg until blended.
Fold in the 1/2 cup of chocolate chips, mix well.
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 before storing in a covered container.
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