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Coconut-Cream-Filled Cupcakes




Source of Recipe


Recipe Ross


List of Ingredients




1-1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1 cup + 2 tbsp. (2-1/4 sticks) unsalted butter or margarine, softened
1-1/2 cups granulated sugar
3 eggs
3/4 cup milk
Filling and Frosting:
1/4 cup (1/2 stick) unsalted butter or margarine, softened
1/4 cup shortening
2 cups confectioners' sugar
2 tbsp. milk
1 tbsp. coconut extract
1 lb. dark chocolate frosting


Recipe



Heat oven to 350°F (175ºC). Generously coat 18 indents in 2 cupcake pans with nonstick cooking spray. In a bowl, whisk flour, cocoa powder, baking powder and salt. Beat butter and sugar in a large bowl on medium speed 2 minutes, until light and fluffy. Add eggs, 1 at a time, beating well after each. On low speed, add flour mixture, alternating with milk, in 2 additions. Divide batter among indents, 1/3 cup each. Bake 17 minutes, until toothpick inserted in centers comes out clean. Cool cupcakes in pan on rack 10 minutes. Remove cupcakes to rack and let cool completely. Filling and Frosting: Beat butter, shortening, confectioners' sugar and milk until smooth. Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip. Insert tip deep into cupcake and fill with cream until you can see top bulging. Spread cupcakes with frosting and serve. Makes 18 cupcakes.