Fudge Filled Cupcakes Recipe - Cooking Index
Fudge Filled Cupcakes Recipe - Cooking Index
| 2/3 cup | 73g / 2.6oz | Semi-sweet chocolate chips |
| 6 oz | 170g | Butter |
| 1 1/4 teaspoons | 6.3ml | Vanilla extract |
| 4 | Eggs - large | |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| Filling | ||
| 8 oz | 227g | Cream cheese - softened |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 | Egg - beaten, large | |
| 1/2 cup | 55g / 1.9oz | Semi-sweet chocolate chips |
Preheat oven to 350F. 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 completely on a rack before storing in a covered container.
Source:
Kate Smith Collection 1940 Published by General Foods Corp.
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