Chocolate Coconut-Filled Cupcakes

Name: Chocolate Coconut-Filled Cupcakes with Chocolate Buttercream Frosting
Yield: 22
Ingredients: ½ butter (room temperature); 1 ¼ granulated sugar; 1 vanilla extract; 2 eggs; 1 ¼ all-purpose flour; ½ unsweetened cocoa powder; ¾ baking soda; ½ salt; ½ sour cream; ¼ water; 1 flaked coconut; &frac13; evaporated milk; Chocolate Buttercream Frosting

Makes 22 servings

Ingredients

½ butter (room temperature)
1 ¼ granulated sugar
1 vanilla extract
2 eggs
1 ¼ all-purpose flour
½ unsweetened cocoa powder
¾ baking soda
½ salt
½ sour cream
¼ water
1 flaked coconut
⅓ evaporated milk
Chocolate Buttercream Frosting

Directions

Preheat oven to 350°F. Place 22 cupcake liners in cupcake tins. In a large mixing bowl beat butter and sugar on medium speed of an electric mixer until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each. Sift together flour, cocoa powder, baking soda and salt. With mixer on low speed, add half of the flour mixture, then the sour cream; mix until combined. Add remaining flour mixture and water; mix thoroughly.
For coconut filling, combine coconut and evaporated milk. Spoon 1 rounded tablespoon of chocolate batter into cupcake liners, spreading to cover the bottom. Top with 1 teaspoon coconut filling. Cover filling with 1 rounded tablespoon of the batter. Bake in preheated oven about 20 minutes or until a toothpick inserted in center comes out clean. Remove hot cupcakes from pan and cool on a wire rack. Frost each with 2 tablespoons Chocolate Buttercream Frosting.

Associated Recipes