Heavenly Surprise Mini Cupcakes
1 (8 oz) pkg. cream cheese softened
1/3 C. sugar
1/8 t. salt
1 C. flaked coconut
1 C. finely chopped walnuts
1 C. miniature semisweet chocolate chips
2 C. sugar
1 1/2 C. water
3/4 C. canola oil
2 t. vanilla extract
1 t. white vinegar
3 C. all purpose flour
1/2 C. baking cocoa
1 t. baking soda
1 t. salt
1 1/3 C. semisweet chocolate chips
1/2 C. heavy whipping cream
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 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 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.
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