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Heavenly Surprise Mini Cupcakes


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Rate this recipe 4.6/5 (22 Votes)
Heavenly Surprise Mini Cupcakes 1 Picture


  • 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
  • 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
  • 1/2 cup heavy whipping cream
  • 1-1/3 cups semisweet chocolate chips


Preparation time 35mins


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.

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