Fudge Filled Cupcakes

2/3 cup semisweet chocolate chips
6 ounces butter
1 1/4 teaspoon vanilla extract
4 large eggs
1 1/2 cups sugar
1 cup all-purpose flour

Filling
8 ounces cream cheese, softened
1/4 cup sugar
1 large egg, beaten
1/2 cup semisweet chocolate chips

Heat oven to 350 degrees F.

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 extract.

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.

With an electric mixer, mix together the cream cheese, sugar and egg until blended.

Fold in the 1/2 cup of chocolate chips, mix well.

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 before storing in a covered container.