Fudgy Filled Cupcakes recipe

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Ingredients

1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 large egg, beaten
½ cup semisweet chocolate chips
¾ cup unsalted butter
⅔ cup semisweet chocolate chips
1 ¼ teaspoons vanilla extract
4 large eggs
1 ½ cups white sugar
1 cup all-purpose flour

Nutrition Info

170.8 calories
carbohydrate: 19.3 g
cholesterol: 51.4 mg
fat: 10 g
fiber: 0.5 g
protein: 2.4 g
saturatedFat: 6 g
servingSize: -
sodium: 35.2 mg
sugar: 15.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper or foil liners.

  2. Mix cream cheese, sugar, and egg together in a small bowl for the filling. Fold in chocolate chips, set aside.

  3. Place butter, chocolate chips, and vanilla extract for the cupcakes in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and mixture is smooth, about 5 minutes. Remove from the heat and allow to cool slightly.

  4. Beat eggs in a large bowl with a whisk or an electric mixer until frothy. Beat in sugar gradually until it dissolves. Slowly beat in flour. Fold in the cooled chocolate mixture. Fill the prepared cupcake liners 1/3 full with chocolate batter. Drop a heaping teaspoon of filling onto each cupcake, then cover with a generous spoonful of batter.

  5. Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

Recipe Yield

30 cupcakes

Recipe Note

Fudgy filled cupcakes... the \"yum\" is in the title. Store in a covered container.

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