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Chocolate Cupcakes with Coconut Filling

Course: Dessert
Author: R.L.

Ingredients

  • Filling:
  • 8- oz package cream cheese softened
  • 1/3 C. granulated sugar
  • 1 large egg
  • 1 C. sweetened coconut flakes
  • 1/8 tsp. almond extract optional
  • Chocolate batter:
  • 1 1/2 C. all-purpose flour
  • 1 C. granulated sugar
  • 1/4 C. baking cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 C. water
  • 1/3 C. vegetable oil
  • 1 tbsp. white vinegar
  • 1 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees and line muffin tins with paper cups.
  • To make filling: Beat together cream cheese and sugar.
  • When smooth, beat in egg.
  • Stir in coconut and almond extract (if using). Set aside.
  • Leftover filling can be refrigerated at least 1 week (for another batch later).
  • To make batter: Stir together four, granulated sugar, baking cocoa, baking soda and salt.
  • Add water, vegetable oil, white vinegar and vanilla extract.
  • Fill paper cups a little less than half full.
  • Top again with a spoonful of chocolate batter.
  • Bake 25 minutes, or until done.
  • Sift powdered sugar on tops.
  • Makes 18 cupcakes.