Heavenly Surprise Mini Cupcakes Recipe
Heavenly Surprise Mini Cupcakes Recipe photo by Taste of Home
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Heavenly Surprise Mini Cupcakes Recipe

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“My grandmother was an accomplished baker, and this was one of the many special treats she liked to make. It's fun to bite into these dense chocolate cupcakes and discover a surprise inside.” —Jorun Meierding, Mankato, Minnesota
TOTAL TIME: Prep: 35 min. Bake: 15 min./batch + cooling
MAKES:72 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min./batch + cooling
MAKES: 72 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/8 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1 cup finely chopped walnuts
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • 2 cups sugar
  • 1-1/2 cups water
  • 3/4 cup canola oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 3 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup heavy whipping cream
  • 1-1/3 cups semisweet chocolate chips

Nutritional Facts

1 each: 130 calories, 7g fat (3g saturated fat), 15mg cholesterol, 71mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. 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.
  2. For batter, in a large bowl, beat the sugar, water, oil, eggs, vanilla and vinegar until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into oil mixture until blended.
  3. 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.
  4. Bake at 350° for 12-15 minutes or until a toothpick inserted in the cake portion of a cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  5. 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. Yield: 6 dozen.
Editor’s Note: Cupcakes may also be baked in 30 paper-lined muffin cups for 20-25 minutes.
Originally published as Heavenly Surprise Mini Cupcakes in Taste of Home April/May 2009, p54

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jpmasonry User ID: 8383512 226674
Reviewed May. 21, 2015

"I made this and it came out disgusting. I must of missed a step I hope."

beccadianne User ID: 1153899 113896
Reviewed Jun. 5, 2009


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