Coconut-Fudge-Filled Cupcakes

Total Time
1hr
Prep 35 mins
Cook 25 mins

Anything with a fudgy filling is tops in my book, and these definately fit the bill!

Ingredients Nutrition

Directions

  1. Preheat oven to 350*F.
  2. Butter and flour 12 muffin cups, or line with paper liners; set aside.
  3. MAKE THE FUDGE FILLING: Combine the chocolate chips, cream, corn syrup, and sugar in a small, heavy saucepan; cook over low heat, stirring often, until the chocolate melts and the mixture is smooth.
  4. Remove pan from heat; set aside.
  5. MAKE THE BATTER: Whisk together the flour, baking powder, and salt in a small bowl; set aside.
  6. Add the vanilla and almond extracts to the milk; set aside.
  7. In a medium bowl, using an electric mixer on high speed, cream the butter until it is light and fluffy.
  8. Gradually add the sugar, beating after each addition, until light and fluffy again.
  9. Reduce mixer speed to medium; add the egg and egg yolk, blending until smooth.
  10. (The mixture may look curdled--that's okay.) Reduce mixer speed to low; alternately beat in the flour mixture and milk, beginning and ending with the flour mixture and beating only until combined.
  11. Gently fold in the coconut.
  12. Spoon about 2/3 of the batter into the prepared muffin cups; using the bottom of a large spoon, make a depression in the center of each cup.
  13. Spoon the filling into each depression, avoiding the sides of the tins and pressing in slightly.
  14. Cover with the remaining batter, carefully spreading to cover the filling.
  15. Bake about 25 minutes, until springy and golden.
  16. Cool 10 minutes in the tins; carefully remove cakes to wire racks and cool completely.
  17. Serve plain, dusted with powdered sugar, or frost with your favorite frosting.
  18. (A coffee flavored frosting is great!).

Reviews

(1)
Most Helpful

These were good - the filling was truly fudgy! I doubled the reicpe w/no troubles. I reccommend making even more filling and using it as a ganache frosting on top, that is killer. Also, I used coconut extract in lieu of the almond extract, to bring out the coconut flavor.

Rachie P March 22, 2010

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