| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 25 | Servings | |
INGREDIENTS
| 2/3 | c | Semi-sweet chocolate chips |
| 6 | oz | Butter |
| 1 1/4 | ts | Vanilla extract |
| 4 | Eggs; large | |
| 1 1/2 | c | Sugar |
| 1 | c | All-purpose flour |
| Filling: | ||
| 8 | oz | Cream cheese, softened |
| 1/4 | c | Sugar |
| 1 | Egg, beaten; large | |
| 1/2 | c | Semi-sweet chocolate chips |
INSTRUCTIONS
Preheat oven to 350 degrees. 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 completelyon a rack before storing in a covered container. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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