Cream Cheese Stuffed Flourless Chocolate Cupcakes

    I'm a huge fan of flourless chocolate cake. I mean, how could you not like a chocolate dessert that is made basically entirely out of butter?! It is so dense and fudgy, and when it's gluten free without altering a recipe, that's a serious bonus!

As if it couldn't get any better, you hit a total home run with the addition of a cream cheese filling....

They're dangerously rich.....that's all I really have to say.

     
       These would also work in a full size cupcake pan, you would just need to alter the time of cooking. Either way, they are insanely delicious!





Cream Cheese Stuffed Flourless Chocolate Cupcakes
Ingredients:
Heaping 3/4 cup semi sweet chocolate chips
1 stick of butter (half cup)
3/4 cup white sugar
1/2 cup unsweetened cocoa powder
1/8 tsp salt
1/4 tsp vanilla
3 eggs


For filling:
5 oz cream cheese, softened (a little more than half a package)
1/4 cup powdered sugar
1 tbsp milk

Directions:
I recommend making the cheesecake filling ahead of time to make things easier. Just blend three ingredients together until smooth. Keep in fridge til you're ready to stuff!

Preheat oven to 375 degrees. Line mini muffin tins with cupcake papers or grease.
Microwave chocolate and butter for 30 seconds, stir and microwave for another 30 seconds, until melted. Be CAREFUL not to overmelt. You could also use a double boiler for this.
Add sugar, cocoa powder, salt and vanilla and stir to combine. Mix in eggs until smooth.
Spoon batter into muffin tins so they're about 1/4-1/3 full.
Top with a tsp size scoop of cheesecake filling, then top with the remaining chocolate batter.
Muffin tins should be about 3/4 full - if it's a little more than that it's okay.
Bake in preheated oven for about 8 minutes.
Remove from oven and let cool at least 10 minutes to set before removing from pan.