Heavenly Surprise Mini Cupcakes

Photo by Nicole S.

PREP TIME

35

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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