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Coconut Cream-Filled Chocolate-Coffee Cupcakes

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Serves | Prep Time | Cook Time

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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


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).

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