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Rating: 4.6/5 (11 votes cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 25 - Change
Nutritional Facts
Servings Per Recipe: 25

Amount Per Serving
Calories 170
% Daily Value**
Total Fat 9g
Saturated Fat 6g
Unsaturated Fat 1g
Cholesterol 65mg
Sodium 100mg
Total Carbohydrate 20g
Dietary Fiber 0g
Sugars 15g
Protein 3g
Vitamin A  5%Vitamin C  0%
Calcium  2%Iron  3%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fudge Filled Cupcakes

Date Added: April 12, 2013


6 Ounces Butter
1 Cup All-Purpose Flour
8 Ounces Cream Cheese softened
1 1/4 Teaspoons Extract Of Vanilla
4 Eggs large
Cup Semisweet Chocolate Chips
1 1/2 Cups Sugar
1 Egg beaten large
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1. Preheat oven to 350 degrees.

2. Line 30 cupcake tins with paper or foil cupcake liners.

3. In double boiler, set over medium heat, melt the 2/3 cup of chocolate chips, butter and vanilla.

4. Stir until smooth. Remove from heat. Beat the eggs until frothy, using a whisk or electric mixer.

5. Gradually, beat in the sugar until it dissolves.

6. Gradually, beat in the flour. Fold in the chocolate mixture.

7. Fill the cupcake tins 1/3 full with the chocolate batter.

8. Mash together the cream cheese, sugar and egg until blended.

9. Fold in the 1/2 cup of chocolate chips. Drop a heaping teaspoonful of filling into each cupcake.

10. Cover cream cheese filling with another generous spoonful of batter.

11. Bake for 25 to 30 minutes. Let cupcakes cool completely on a rack before storing in a covered container.

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Dietary Notes:
This recipe is very low-sodium with 99.84mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Cheese, Natural Sweeteners allergies.
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