Chocolate Cupcakes with Coconut Filling

Chocolate Cupcakes with Coconut Filling
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Recipe Type: dessert
 
Ingredients
  • Filling:
  • 8-oz package cream cheese, softened
  • ⅓ C. granulated sugar
  • 1 large egg
  • 1 C. sweetened coconut flakes
  • ⅛ tsp. almond extract (optional)
  • Chocolate batter:
  • 1½ C. all-purpose flour
  • 1 C. granulated sugar
  • ¼ C. baking cocoa
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 C. water
  • ⅓ C. vegetable oil
  • 1 tbsp. white vinegar
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350 degrees and line muffin tins with paper cups.
  2. To make filling: Beat together cream cheese and sugar.
  3. When smooth, beat in egg.
  4. Stir in coconut and almond extact (if using). Set aside.
  5. Leftover filling can be refrigerated at least 1 week (for another batch later).
  6. To make batter: Stir together four, granulated sugar, baking cocoa, baking soda and salt.
  7. Add water, vegetable oil, white vinegar and vanilla extract.
  8. Fill paper cups a little less than half full.
  9. Top again with a spoonful of chocolate batter.
  10. Bake 25 minutes, or until done.
  11. Sift powdered sugar on tops.
  12. Makes 18 cupcakes.

 

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