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Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

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Fudge Filled Cupcakes Recipe

	Category	Cake Recipes
	Views	33
	Ratings	0

Ingredients And Procedures

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.

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<h1>Fudge Filled Cupcakes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2/3 c Semi-sweet chocolate chips <P>6 oz Butter <P>1 1/4 ts Vanilla extract <P>4 Eggs; large <P>1 1/2 c Sugar <P>1 c All-purpose flour <P>Filling: 8 oz Cream cheese, softened <P>1/4 c Sugar <P>1 Egg, beaten; large <P>1/2 c Semi-sweet chocolate chips <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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