Fudge filled cupcakes

25 servings

Ingredients

Quantity Ingredient
⅔ cup Semi-sweet chocolate chips
6 ounces Butter
1¼ teaspoon Vanilla extract
4 Eggs; large
1½ cup Sugar
1 cup All-purpose flour
Filling:
8 ounces Cream cheese, softened
¼ cup Sugar
1 Egg, beaten; large
½ cup Semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees. 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.

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