"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Self-Filled Cupcakes, by Elaine Dack, is from Seasoned with LOVE,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. 2 layer size chocolate cake mix or use the Chocolate Crazy Cake recipe 1-8 oz. pkg. cream cheese 1/3 c. sugar 1 egg 1-6 oz. pkg. mini semi-sweet chocolate pieces
Mix cake according to package directions, or according to the directions of the Crazy Cake recipe. Fill paper bake cups in muffin pan 2/3 full. Cream the cheese with the sugar, beat in the egg and salt. Stir in mini chocolate pieces. Drop one rounded teaspoon cheese mixture into each cupcake. Bake as package directs. Makes about 30 cupcakes. Do not frost cupcakes!
I prefer to use the Crazy Cake recipe for these cupcakes. Very moist and delicious.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.