Coconut Cream-Filled Chocolate-Coffee Cupcakes 3 tablespoons unsweetened cocoa powder 1 tablespoon instant espresso powder 1/2 cup boiling water 3 tablespoons butter -- cut in pieces 1 cup all-purpose flour 1 teaspoon baking soda 3/4 cup sugar 1 egg 1 1/2 teaspoon vanilla 1/2 cup sour cream 1/3 cup sweetened flake coconut
Coconut Cream Filling 3 tablespoons butter -- room temperature 1 tablespoon solid vegetable shortening 1 1/4 cup confectioners' sugar 2 tablespoons milk 1 teaspoon coconut extract Chocolate frosting 1/4 cup milk 1 teaspoon instant espresso powder 3 ounces semisweet chocolate -- chopped 1 tablespoon butter 1/4 cup confectioners' sugar 1/2 teaspoon vanilla Garnish -- optional Sweetened coconut flakes Chocolate sprinkles Cupcakes: Heat oven to 375 degrees. Insert paper liner into each cup of standard 2 1/2" muffin pan. Stir cocoa powder, espresso powder and boiling water in small bowl until powders are dissolved. Add butter. Stir until melted. Let stand until cooled to room temperature. Mix together flour and baking soda in small bowl. Beat together sugar, egg and vanilla in large bowl at medium-high speed for 2 minutes. Beat in cocoa mixture and sour cream until well blended. On low speed, beat in flour mixture. Stir in coconut. Spoon batter into prepared cups, filling each about three- quarters full. Bake for 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Let cool on wire rack. Coconut Cream Filling: Beat together butter and shortening in medium-size bowl until smooth and creamy. Add confectioners' sugar, milk and coconut extract. Beat until fluffy. Spoon filling into pastry bag fitted with 1/4" plain round tip. Insert pastry bag into top of each cupcake. Squeeze as much filling into center of each as possible (you will see top of cupcake start to expand). Chocolate Frosting: Heat together milk and espresso powder in small saucepan over medium heat, stirring to dissolve espresso. Add chocolate and butter. Stir until melted. Remove from heat. Stir in confectioners' sugar and vanilla until smooth. Transfer to medium-size bowl. Refrigerate, stirring occasionally, until well chilled and thickened, about 30 minutes. frost tops of cupcakes, starting from outer edge and working toward center. If desired, decorate edges with flake coconut or chocolate sprinkles. From: Family Circle Magazine, January, 2001 http://groups.yahoo.com/group/tamaras_sweet_treats/ Need some new decadent desserts...come see us ____________________________________________________________________________________ Be a better Heartthrob. Get better relationship answers from someone who knows. Yahoo! Answers - Check it out. http://answers.yahoo.com/dir/?link=list&sid=396545433 Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
