Ingredients
FILLING:1 package (8 ounces) cream cheese, softened1/3 cup sugar1 egg1/8 teaspoon salt1 cup sweetened shredded coconut1 cup finely chopped walnuts1 cup miniature semisweet chocolate chipsBATTER:2 cups sugar1-1/2 cups water3/4 cup canola oil2 eggs2 teaspoons vanilla extract1 teaspoon white vinegar3 cups all-purpose flour1/2 cup baking cocoa1 teaspoon baking soda1 teaspoon saltFROSTING:1/2 cup heavy whipping cream1-1/3 cups semisweet chocolate chips
Preparation
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.
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.
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.
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.
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.
