Directions

• For filling, place egg white and salt in a small bowl; let stand at
• room temperature for 30 minutes. Combine coconut and flour; set
• aside. Beat egg white on medium speed until soft peaks form.
• Gradually add sugar, beating on high until glossy peaks form and
• sugar is dissolved. Gradually fold in coconut mixture, about 1/4 cup
• at a time; set aside.
• In a large bowl, cream shortening and sugar until light and fluffy.
• Add eggs and vanilla; mix well. Combine the flour, cocoa, salt and
• baking soda; add to creamed mixture alternately with buttermilk and
• water. Fill paper-lined muffin cups half full. Drop filling by
• teaspoonfuls into center of each cupcake. Cover with 2 tablespoons
• batter.
• Bake at 350° for 18-22 minutes or until a toothpick inserted in
• the cake portion comes out clean. Cool for 10 minutes before
• removing from pans to wire racks to cool completely.
• For glaze, in a small saucepan, combine the sugar and milk. Bring to
• a boil, stirring constantly. Remove from the heat; stir in
• shortening and chocolate chips until melted. Beat until thickened.
• Spread over cupcakes and garnish with toasted coconut and chocolate
• curls. Yield: 26 cupcakes.