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

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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
5 mins
total:
1 hr
Servings:
30
Yield:
30 cupcakes
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Filling:
Cupcakes:

Directions

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

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

171 calories; protein 2.4g; carbohydrates 19.3g; fat 10g; cholesterol 51.4mg; sodium 35.2mg. Full Nutrition
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