- 6
Ingredients
- Filling:
- 1 pkg. (8 oz.) cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/8 tsp salt
- 1 cup flaked coconut
- 1 cup finely chopped walnuts
- 1 cup (6 oz.) miniature semisweet chocolate chips
- Batter:
- 2 cups sugar
- 1-1/2 cups water
- 3/4 cup canola oil
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 3 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 tsp baking soda
- 1 tsp salt
- Frosting:
- 1-1/3 cups semisweet chocolate chips
- 1/2 cup heavy whipping cream
Preparation
Step 1
For filling, in a small bowl, beat cream cheese and sugar until light and fluffy. Add egg and salt; mix well. Stir in the coconut, walnuts and chocolate chips. Set aside.
For batter, in a large bowl, beat the sugar, water, oil, eggs, vanilla and vinegar until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into oil mixture until blended.
Fill paper-lined miniature muffin cups one-third full with batter. Drop filling by teaspoonfuls into center of each. Top with additional batter, filling muffin cups three-fourths full.
Bake at 350° for 12-15 minutes or until a toothpick inserted in the cake portion of a cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Cool to room temperature. Frost cupcakes. Refrigerate leftovers.