Fudgy Filled Cupcakes
30 servings
Ingredients
Filling:
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 large egg, beaten
1/2 cup semisweet chocolate chips
Cupcakes:
3/4 cup unsalted butter
2/3 cup semisweet chocolate chips
1 1/4 teaspoons vanilla extract
4 large eggs
1 1/2 cups white sugar
1 cup all-purpose flour
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper or foil liners.
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.
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