Messy but Tasty: Stuffed Cupcakes

My mother-in-law used to make cupcakes stuffed with a chocolate chip mixture.  It was a unique dessert that was gobbled up as soon as it appeared on the dinner table.  She wrote down the recipe, but unfortunately I immediately misplaced it.

Years passed before I found the recipe, and I wondered if these cupcakes were really as good as I remembered. 
They were, although they were also a bit messy to make.  I didn’t mind that because everyone liked them, especially me.

Stuffed Cupcakes – makes 12 (adapted from "Chocolate on the Brain")

Cupcakes:

1/2 cup (1 stick) butter, softened to room temperature

1/3 cup sugar

1/3 cup brown sugar

1 large egg

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

1/2 cup brown sugar

1 large egg

1/2 teaspoon vanilla extract

Dash salt

1 cup (6-ounce package) semisweet chocolate chips

Place an oven rack in the middle position and preheat the oven to 375 degrees.  Place paper cupcake liners in a 12-cup or 2 6-cup muffin pan(s) and set aside.

To make the cupcakes:

Put the butter and two sugars in a food processor or large bowl.  Process or beat with an electric mixer until smooth and creamy.  Add the egg and vanilla and process on low speed or beat with the mixer until well-blended.  Add the flour, baking soda and salt and process on low speed or beat just until blended.  Do not beat the batter too much, or the cupcakes will be tough.

Divide the batter evenly among the cupcake liners.  The batter will fill about half of each liner.  Bake for six minutes, or until the cupcakes are just beginning to set.

To make the topping:

Put the brown sugar, egg, vanilla and salt in a medium bowl and mix with a large spoon until combined.  Stir in the chocolate chips.

Remove the partially baked cupcakes from the oven and spoon 1 heaping tablespoon of the filling on top of each cupcake.  This is the messy part.  Return the cupcakes to the oven and bake for another 25 minutes, or until the tops are firm and beginning to brown

Remove from the oven and cool in the pan for about 15 minutes.  The tops of the cupcakes will sink somewhat, but don’t be alarmed.  Serve warm or at room temperature.  Store in an airtight container at room temperature.

                  For easy-to-make recipes, order "Help! My Apartment Has a Kitchen!"