Coconut Cream-Filled Chocolate-Coffee Cupcakes


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

3 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder
1/2 cup boiling water
3 tablespoons butter -- cut in pieces
1 cup all-purpose flour
1 teaspoon baking soda
3/4 cup sugar
1 egg
1 1/2 teaspoon vanilla
1/2 cup sour cream
1/3 cup sweetened flake coconut
Coconut Cream Filling
3 tablespoons butter -- room temperature
1 tablespoon solid vegetable shortening
1 1/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon coconut extract


Directions

Heat oven to 375 degrees. Insert paper liner into


each cup of standard 2 1/2" muffin pan. Stir


cocoa powder, espresso powder and boiling water


in small bowl until powders are dissolved. Add


butter. Stir until melted.


Let stand until cooled to room temperature. Mix


together flour and baking soda in small bowl. Beat


together sugar, egg and vanilla in large bowl at


medium-high speed for 2 minutes. Beat in cocoa


mixture and sour cream until well blended. On


low speed, beat in flour mixture. Stir in coconut.


Spoon batter into prepared cups, filling each about


three- quarters full. Bake for 20 minutes or until


wooden pick inserted in center comes out clean.


Remove from pan. Let cool on wire rack.


Coconut Cream Filling:


Beat together butter and shortening in medium-


size bowl until smooth and creamy. Add


confectioners' sugar, milk and coconut extract.


Beat until fluffy.


Spoon filling into pastry bag fitted with 1/4" plain


round tip. Insert pastry bag into top of each


cupcake. Squeeze as much filling into center of


each as possible (you will see top of cupcake


start to expand).


Questions, Comments & Reviews



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