Killer Cupcakes

These lovely little cakes are part of the Killer Cupcake recipe. I bake them in these pyramid shaped pans (anyone is welcome to borrow them). I'll give the entire recipe - but just use the chocolate for this lovely dessert.

Killer Cupcakes
4 Squares (4 oz) semisweet chocolate
1 tsp vanilla extract
2 sticks butter
4 eggs
1 1/2 Cups sugar
1 cup flour
FILLING
8 oz cream cheese softened
1/4 Cup sugar
1 egg beaten
dash of salt
3/4 Cup mini semi sweet chocolate chips.
Preheat oven to 350. Line muffin tins with paper cupcake liners. In top of a double boiler over simmering water, melt chocolate with vanilla and butter. In large bowl beat the eggs until thick and add the sugar. Beat in the flour. Fold in the butter-chocolate mixture. Spoon into tins filling the cups 2/3 full. Filling. Mix the cream cheese sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes.

RASPBERRY SAUCE
1/2 pint fresh raspberries
1/2 cup water
1/4 cup sugar
1 tsp cornstarch.
Put raspberries, water and sugar in a pan and bring to a boil. Strain the mixture removing all the seeds and then return to the pan. Stir in cornstarch and cook until clear and thick.