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Sunday, November 21, 2010

Chocolatey goodness with a coconut center..



This interesting recipe was found on That's My Home. Like the Chocolate Guinness cupcake listed below, this one also had no butter (or eggs for that matter) in the chocolate cake part of the cupcake. The filling was simply cream cheese, egg and coconut. I am sure if you took a phone call or left the house you could accidentally make these cupcakes dry...but it would be pretty hard.

In regards to the baking time: A lot of times, I cut a few minutes off of a recipe's baking time to make sure I don't dry the cake out. For this recipe, the coconut filling seems to take the full 25 minutes to really become set. The middle of the cakes collapsed on any of the ones I took out of the oven before 25 minutes.

I served them with a classic confectioners' sugar frosting (same recipe as the Molasses Buttercream listed with the Chocolate Guinness Cupcake, just without the molasses).

Chocolate Cupcakes with Coconut Filling
Filling:
8 oz (1 package) of cream cheese softened
1/3 cup granulated sugar
1 large egg
1 cup sweetened coconut flakes

Chocolate Batter:
1 1/2 cups all purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup oil (I used Extra Virgin Olive Oil but original recipe called for vegetable oil)
1 tablespoon white vinegar (I used Trader Joe's White Balsamic Vinegar)
1 teaspoon vanilla

Pre-heat oven to 350 degrees and line cupcake tin with liners.

For the filling: Beat together cream cheese and sugar.
When smooth, beat in egg.
Stir in coconut and set aside.

For the chocolate batter: Stir together flour, granulated sugar, cocoa, baking soda and salt.
Add water, oil, white vinegar and vanilla. (I used an electric beater...the recipe didn't specify...)

Fill cupcake liners about 1/3 of the way with chocolate batter. Top with a spoonful of coconut filling (see top photo) and then cover filling with a little more chocolate batter.

Bake 25 minutes or until done.



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