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
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
Yields
25 Servings
