Fudge Filled Cupcakes

chefs-mate chefs-mate 0 Comments
Servings: 25 Difficulty: Advanced
Jump To Recipe Print Recipe
Rich chocolate cupcakes with a decadent cream cheese and chocolate chip center.
Fudge Filled Cupcakes recipe image
Fudge Filled Cupcakes recipe image
Print Recipe

Fudge Filled Cupcakes

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 25 Calories: 1847.5

Description

These Fudge Filled Cupcakes are the ultimate indulgent treat, featuring a moist chocolate cake exterior that hides a luscious, gooey cream cheese filling studded with semi-sweet chocolate chips. The combination of the dense, fudgy cake and the tangy, smooth center creates a perfect balance of flavors and textures. Ideal for birthdays, holidays, or simply as a luxurious afternoon snack, these cupcakes offer a gourmet experience with simple home-baking ingredients. The warm, baked chocolate pairs beautifully with the cool, creamy filling, making every bite a surprise of rich satisfaction.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC).
  2. Line 30 cupcake tins with paper or foil cupcake liners.
  3. In a double boiler set over medium heat, melt the 2/3 cup chocolate chips, butter, and vanilla extract together.
  4. Stir the mixture until completely smooth, then remove from heat.
  5. In a separate bowl, beat the eggs using a whisk or electric mixer until frothy.
  6. Gradually beat in the sugar until it dissolves and the mixture is pale.
  7. Gradually beat in the all-purpose flour until just combined.
  8. Gently fold the melted chocolate mixture into the egg batter.
  9. Fill the cupcake liners about 1/3 full with the chocolate batter.
  10. In a small bowl, mash together the cream cheese, 1/4 cup sugar, and 1 beaten egg until smooth and blended.
  11. Fold the remaining 1/2 cup of semi-sweet chocolate chips into the cream cheese mixture.
  12. Drop a heaping teaspoon of the cream cheese filling into the center of each batter-filled cup.
  13. Cover the filling with another generous spoonful of the chocolate batter to seal it in.
  14. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake part comes out clean.
  15. Let the cupcakes cool completely on a wire rack before storing.

Nutrition Facts

Servings 25

Amount Per Serving
Calories 1847.5kcal
% Daily Value *
Total Fat 132.1g204%
Saturated Fat 82.2g412%
Cholesterol 326.1mg109%
Sodium 976.6mg41%
Total Carbohydrate 160.0g54%
Dietary Fiber 3.6g15%
Sugars 112.0g
Protein 9.4g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.

Filling Ingredients: The original directions list the filling ingredients separately. You will need 8 oz softened cream cheese, 1/4 cup sugar, 1 large beaten egg, and 1/2 cup semi-sweet chocolate chips for the filling.

Substitutions: You can use dark or milk chocolate chips instead of semi-sweet for a different flavor profile. For a dairy-free version, substitute the butter with coconut oil and the cream cheese with a vegan cream cheese alternative.

Tip: Ensure the cream cheese is fully softened to room temperature before mixing to avoid lumps in the filling.

Keywords: chocolate, cupcakes, fudge, cream cheese, dessert, baking, sweet, indulgent, filled, chocolate chips, vanilla, butter, eggs, sugar, flour, american, homemade, treat, snack
Recipe Card powered by WP Delicious