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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