Heavenly Surprise Mini Cupcakes

By Nicole S

Ingredients

• FILLING:
• 1 package cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/8 teaspoon salt
• 1 cup flaked coconut
• 1 cup finely chopped walnuts
• 1 cup (6 ounces) miniature semisweet chocolate chips
• BATTER:
• 2 cups sugar
• 1-1/2 cups water
• 3/4 cup canola oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 3 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• FROSTING:
• 1/2 cup heavy whipping cream
• 1-1/3 cups semisweet chocolate chips

Details

Preparation time 35mins

Preparation

Step 1

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.

2. 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.

3. 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.

4. 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.

5. 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.Yield: 6 dozen.

Note: Cupcakes may also be baked in 30 paper-lined muffin cups for 20-25 minutes.