Coconut Cream-Filled Chocolate-Coffee Cupcakes
CATEGORIES
INGREDIENTS
  • 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
  1. Heat oven to 375 degrees. Insert paper liner into
  2. each cup of standard 2 1/2" muffin pan. Stir
  3. cocoa powder, espresso powder and boiling water
  4. in small bowl until powders are dissolved. Add
  5. butter. Stir until melted.
  6. Let stand until cooled to room temperature. Mix
  7. together flour and baking soda in small bowl. Beat
  8. together sugar, egg and vanilla in large bowl at
  9. medium-high speed for 2 minutes. Beat in cocoa
  10. mixture and sour cream until well blended. On
  11. low speed, beat in flour mixture. Stir in coconut.
  12. Spoon batter into prepared cups, filling each about
  13. three- quarters full. Bake for 20 minutes or until
  14. wooden pick inserted in center comes out clean.
  15. Remove from pan. Let cool on wire rack.
  16. Coconut Cream Filling:
  17. Beat together butter and shortening in medium-
  18. size bowl until smooth and creamy. Add
  19. confectioners' sugar, milk and coconut extract.
  20. Beat until fluffy.
  21. Spoon filling into pastry bag fitted with 1/4" plain
  22. round tip. Insert pastry bag into top of each
  23. cupcake. Squeeze as much filling into center of
  24. each as possible (you will see top of cupcake
  25. start to expand).