Heavenly Surprise Mini Cupcakes |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 72 |
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âMy grandmother was an accomplished baker, and this was one of the many special treats she liked to make. It's fun to bite into these dense chocolate cupcakes and discover a surprise inside.â âJorun Meierding, Mankato, Minnesota Ingredients:
filling: |
1 package (8 ounces) 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 king arthur unbleached 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.
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