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How To make Fudge Filled Cupcakes
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.
How To make Fudge Filled Cupcakes's Videos
EASY Chocolate Fudge Cake Recipe- The Scran Line
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FUDGE Chocolate Frosting THICK Smooth Delicious Silky THE BEST FUDGE FROSTING EVER! Cake Frosting
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INGREDIENTS: Makes Approx 3 Cups
IMPORTANT NOTE: in the video I said 200g Chocolate! Sorry! It should have said 260g! ????♀️
260g Dark Chocolate (Use a chocolate you enjoy eating)(the video says 200g which is an error! Sorry!!!)
130g Unsalted Butter
100g Powdered Sugar
1-2 Teaspoons Vanilla
1/2 Teaspoon Instant Coffee Granules (Optional)
Pinch Salt
200ml Whipping/Heavy Cream
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Betty's Decadent Chocolate Fudge Cupcakes
Betty demonstrates how to make Decadent Chocolate Fudge Cupcakes. These rich cupcakes are chocolate-y and so delicious! This recipe was contributed to my local newspaper, The Richmond Register, by Kelly Dickey of CNHI News Service. I have converted her Fudge Chocolate Cake recipe into a recipe for cupcakes. Many thanks to Kelly Dickey.
Decadent Chocolate Fudge Cupcakes
2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ cup butter, softened
2 ½ cups packed light brown sugar
3 eggs
1 ½ teaspoons vanilla extract
3 ounces unsweetened chocolate, melted
1 cup sour cream
1 cup boiling water
Place cupcake liners in each well of 2 dozen-sized muffin tins. Set aside. In a medium-sized bowl, stir together flour, baking soda, and salt. Set aside. In a large bowl, beat softened butter and brown sugar with an electric mixer on medium speed until well-blended. Add the eggs, one at a time. Beat in vanilla and melted chocolate. Add half of the sour cream and then half of the dry ingredients to the butter mixture and beat. Add the remaining sour cream and dry ingredients to the batter and beat. Stir in the boiling water and beat well. Use a large ice cream scoop to fill the wells of the muffin tins about 2/3 to 3/4 full. Bake cupcakes at 350 degrees (F) for about 12 minutes. Let cool for 10 minutes before serving or icing. A frosting for these cupcakes will be demonstrated in the next video in Betty’s Kitchen, but these are delicious, even without a frosting. Enjoy! --Betty :)
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EGGLESS VANILLA CUPCAKES RECIPE- SOFTEST FLUFFIEST EGGLESS CUPCAKES EVER | with chocolate frosting
Starting 2021 with the best ever eggless vanilla cupcakes recipe! These cupcakes are simple to make and so fluffy and soft! If you are into #EgglesBaking or even if you are not, you must give this recipe a shot.
Trust me it's a keeper and you will keep going back to it!
INGREDIENTS
( Makes 6 cupcakes)
3/4 cups (90g) maida
1/2 tsp (2g) baking powder
1/2 cup (142g) yogurt
1/4 tsp (1.5g) baking soda
6tbsp (75g) castor sugar
1/4 cup (60ml) vegetable oil
1 tsp (6ml) Vanilla Extract
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Peanut Butter & Fudge Stuffed Cupcakes || Gretchen's Bakery
My best chocolate cupcake recipe just got stuffed with fudge and piled high with peanut butter cheesecake icing!
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I have been vegan for a while now and I have been super conflicted with my channel not being in alignment with my life and my beliefs
I am transitioning my channel/blog to align with my beliefs, I have been veg for 8+ years and have been in severe conflict here on my channel and when I owned my bakery by promoting the exploited animal industry, so I finally got off the fence and decided to stop being a hypocrite and follow my heart and soul passion.
I understand not everyone cares to be open to this kind of baking
(although I have been making some of my BEST recipes more recently!)
So I hope and wish that folks will be open minded and give me the same understanding for following my heart.
This has not been the case 100% so far, as I have sadly been met with anger and hatred
However others have been showing tremendous support and encouragement. I hope you will at least give it a chance. :)
I will not eliminate my old recipes and will still help you all with baking of any kind just like always!
WHY I AM VEGAN
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Music Credit
Music Credit CARPE DIEM by Kevin MacLeod
Licensed under Creative Commons: By Attribution 3.0
Mama’s fudge filling recipe tutorial for cupcakes
Mama’s fudge filling
1 cup butter
3 cups granulated sugar
1 cup cocoa powder
1/2 tsp salt
1 cup milk
Melt butter in sauce pan. Add sugar, salt, milk, and sift in cocoa powder. Cook on medium low stirring constantly for 20 minutes or until smooth and sugar is dissolved.
Cool completely before using as cupcake filling or use as an ice cream topper.
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