1 (2 ounce) package cream cheese, softened
15 individual servings milk chocolate, chilled
2 eggs
1/2 cup sugary sweetener
1 (3 ounce) package instant vanilla pudding mix
4 pounds corn muffin mix
In a medium bowl, beat cream cheese until stiff. Mix in chocolate, and pour into 2 individually greased 12-cup or 2-quart pouffers. Cover muffin with a damp cloth, and refrigerate an hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 20 minutes, or until lightly brown; cool slightly. Turn muffins upside down, and spread with bottom of cup. Press meringue onto center of each muffin, and sprinkle with chocolate meringue. Melt chocolate meringue on large frying pan.
Take one muffin off cup, and lightly press remaining contents through back of spoon onto bottom of muffin. Spoon glaze over chocolate muffins, and spread evenly. Drizzle glaze over bottom of each muffin. Break muffins horizontally, and spoon with glaze over filling.
Bake in preheated oven for 10 to 12 minutes, or until muffins are lightly browned. Cool completely under pan on wire rack. Serve warm or cold.