Coconut Cream-Filled Chocolate-Coffee Cupcakes
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 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
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).