Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is KILLER CUPCAKES.
I’ve already admitted that I’m a chocoholic. But did you know I’m also a cheesecake fanatic? Yes, I do have some delicious psychological tendencies! What’s fun is when I can combine my two favorites into one dessert. Killer Cupcakes are “the bomb”! Delicious chocolate cupcakes with cheesecake-like centers. Oh! And did I mention chocolate chips?! 🙂
This recipe truly is to-die-for and so easy to make. No frosting necessary — it really would take this cupcake over the top — which makes it a wonderful snack cake to tuck in your kid’s lunchbox…assuming there are any left for the little darlin’!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 30 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
[Makes 20-22 Cupcakes]
2/3 cup semisweet chocolate chips
1 tsp. vanilla
1 ½ cups sugar
1 cup (2 sticks) butter
1 cup flour
Preheat oven to 350 degrees. Fill 20-22 cupcake tins with liners. Melt chocolate pieces, vanilla and butter; cool. Beat eggs until thick and add sugar. Beat in flour. Fold in cooled butter-chocolate mixture. Spoon into tins, filling two-thirds (2/3) full.
8 oz. pkg. cream cheese
¼ cup sugar
¾ cup semisweet chocolate chips
1 beaten egg
Mix cream cheese, sugar, egg and salt until blended. Stir in chocolate chips. Drop a rounded teaspoon of filling on top of each cupcake. Bake cupcakes 30 minutes. No need to frost! Yummy!