Title: Fudge Filled Cupcakes
Categories: Cake
Yield: 25 Servings
| 2/3 | c | Semi-sweet chocolate chips |
| 6 | oz | Butter |
| 1 1/4 | ts | Vanilla extract |
| 4 | | Eggs; large |
| 1 1/2 | c | Sugar |
| 1 | c | All-purpose flour |
| | | Filling: |
| 8 | oz | Cream cheese, softened |
| 1/4 | c | Sugar |
| 1 | | Egg, beaten; large |
| 1/2 | c | Semi-sweet chocolate chips |
Preheat oven to 350 degrees. 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
completelyon a rack before storing in a covered container.