Heavenly Surprise Mini Cupcakes Filling: 1 (8 oz) pkg. cream cheese softened 1/3 C. sugar 1 egg 1/8 t. salt 1 C. flaked coconut 1 C. finely chopped walnuts 1 C. miniature semisweet chocolate chips Batter: 2 C. sugar 1 1/2 C. water 3/4 C. canola oil 2 eggs 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 Frosting: 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. Hugs, Hel )O( _HelenesPlaceSiteRing : Helene's Place Site Ring - HPSR_ (http://groups.yahoo.com/group/HelenesPlaceSiteRing/)
