Recipe by JamesDean'sGirl
Anything with a fudgy filling is tops in my book, and these definately fit the bill!
Top Review by Rachie P
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.
- 2⁄3 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon light corn syrup
- 1 tablespoon sugar
- 1 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon almond extract
- 1⁄3 cup milk
- 6 tablespoons butter, softened
- 2⁄3 cup sugar
- 1 large egg
- 1 large egg yolk
- 1⁄2 cup packed shredded coconut
Directions See How It's Made
- Preheat oven to 350*F.
- Butter and flour 12 muffin cups, or line with paper liners; set aside.
- 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.
- Remove pan from heat; set aside.
- MAKE THE BATTER: Whisk together the flour, baking powder, and salt in a small bowl; set aside.
- Add the vanilla and almond extracts to the milk; set aside.
- In a medium bowl, using an electric mixer on high speed, cream the butter until it is light and fluffy.
- Gradually add the sugar, beating after each addition, until light and fluffy again.
- Reduce mixer speed to medium; add the egg and egg yolk, blending until smooth.
- (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.
- Gently fold in the coconut.
- 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.
- Spoon the filling into each depression, avoiding the sides of the tins and pressing in slightly.
- Cover with the remaining batter, carefully spreading to cover the filling.
- Bake about 25 minutes, until springy and golden.
- Cool 10 minutes in the tins; carefully remove cakes to wire racks and cool completely.
- Serve plain, dusted with powdered sugar, or frost with your favorite frosting.
- (A coffee flavored frosting is great!).