Chocolate Coconut Cupcakes
Serves
18
Prep time:
0:30
Baking time:
0:25
Total time:
1:00

Ingredients

Filling

Batter

Garnish

Directions

1.

PREHEAT oven to 350°; LINE muffin tins with paper baking cups.

Filling

1.

In a medium mixing bowl, BEAT together the cream cheese and sugar; when smooth, BEAT in egg.

2.

STIR in coconut and almond extract; SET aside (leftover filling can be refrigerated at least a week).

Batter

1.

In a medium mixing bowl, STIR together flour, sugar, cocoa, soda and salt; ADD water, oil, vinegar and vanilla; MIX well.

2.

FILL baking cups slightly less than half full with batter; TOP with a tablespoon of coconut filling; TOP again with a tablespoon of batter.

3.

BAKE until done, about 25 minutes.

4.

REMOVE from oven; SIFT powdered sugar over tops.

From Greenville News 11/04
Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 213 Calories; 10g Fat (42.2% calories from fat); 3g Protein; 29g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 182mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates.