Heavenly Surprise Mini Cupcakes Recipe
- 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
- 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.
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.
Reviews for Heavenly Surprise Mini Cupcakes
"I made this and it came out disgusting. I must of missed a step I hope."