Fudge Filled Cupcakes

Think black-bottom cupcake crossed with a fudge brownie. The chocolate batter leans closer to brownie than sponge: only one cup of flour for the whole batch, plus melted chocolate chips and butter folded in for fudgy density. The cream cheese filling gets dropped right into the center of each cup, then capped with more batter so it disappears into the cupcake as it bakes.

Watch the egg-and-sugar step carefully. Beating until the sugar fully dissolves is what gives the cupcake its smooth, fudgy crumb instead of a grainy texture. Cool them completely before storing because the cream cheese center stays glossy and soft once it drops to room temperature. Cut one in half and you will see the dark fudge layer hugging a pocket of vanilla-flecked cheesecake.

Chef Tips

• Use a double boiler or microwave on half power to melt the chocolate. Direct stovetop heat scorches chocolate chips fast.
• Fill the tins only one-third with batter on the first pass. Any more and the cupcakes overflow once the filling and second batter layer go in.
• Drop the cream cheese filling in the dead center of each cup, not toward the side, so the chocolate batter can fully seal it in.
• Test doneness at the chocolate edge with a toothpick, not the filling, since the filling stays soft on purpose.

Variations

• Stir a half-teaspoon of espresso powder into the chocolate batter to deepen the cocoa notes.
• Swap the chips in the filling for white chocolate chips for visual contrast.
• Top each cooled cupcake with a swirl of chocolate ganache before serving for a richer finish.