From the kitchen of Martin James ~ Copenhagen, Denmark
I have served them warm over the past few years, using a dark chocolate cupcake with a warm fudge sauce frosting and when people bit into the warm cupcakes the filling literally oozed out of the cupcake and looked like blood. It was really really disgusting. Of course, everyone loved it and the cupcakes tasted marvelous. This recipe works equally well with any flavor of homemade or boxed cupcake mix. The filling recipe doubles and halves easily, so if you are using a non-standard cake recipe, make sure to adjust your recipe. Chocolate chips, shredded chocolate, or butterscotch chips can be used instead of the white chocolate chunks.
8 ounces softened cream cheese
1/3 cup granulated sugar
Red food coloring or frosting tint
6 ounce white chocolate chunks
1 recipe homemade or boxed cake batter
Preheat the oven to the specified temperature in your cupcake recipe. Line muffin tins with foil or paper liners.
Mix together the filling before mixing together the batter. Beat the egg in a medium bowl. Beat in the softened cream cheese and mix until smooth. Add the sugar and mix until smooth. Add the coloring until the desired color is reached. Make the color several shades darker than the desired end result as the color will lighten as it bakes. Fold in the white chocolate chunks. Prepare the cupcake batter. Fill the cups 2/3 full with the cake batter. Place about 1 1/2 teaspoonsful of the filling in the center of each cupcake. Bake, cool, and frost as directed in the cupcake recipe.