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Heavenly Surprise Mini Cupcakes




Source of Recipe


Taste of Home


Recipe Link: http://www.tasteofhome.com/recipes/Heavenly-Surprise-Mini-Cupcakes

List of 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 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

Recipe



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.

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.

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.

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.

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.

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