Real Recipes From Real Home Cooks ®

heavenly surprise mini cupcakes

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 6 dozen
prep time 35 Min
cook time 15 Min
method Bake

Ingredients For heavenly surprise mini cupcakes

  • FOR THE FILLING
  • 1 pkg
    8 ounces cream cheese, softened
  • 1/3 c
    sugar
  • 1
    egg
  • 1/8 tsp
    salt
  • 1 c
    flaked coconut
  • 1 c
    finely chopped walnuts
  • 1 c
    6 ounces miniature semisweet chocolate chips
  • FOR THE BATTER
  • 2 c
    sugar
  • 1 1/2 c
    water
  • 3/4 c
    canola oil
  • 2
    eggs
  • 2 tsp
    vanilla
  • 1 tsp
    white vinegar
  • 3 c
    all purpose flour
  • 1/2 c
    baking cocoa
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • FOR THE FROSTING
  • 1/2 c
    heavy whipping cream
  • 1 1/3 c
    semisweet chocolate chips

How To Make heavenly surprise mini cupcakes

  • 1
    For filling, in a small bowl, beat cream cheese and sugar until light and fluffy. Add egg and salt; mix well. Stir in the coconut, walnuts and chocolate chips. Set aside.
  • 2
    For batter, in a large bowl, beat the sugar, water, oil, eggs, vanilla and vinegar until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into oil mixture until blended. Fill paper-lined miniature muffin cups one-third full with batter. Drop filling by teaspoonfuls into center of each. Top with additional batter, filling muffin cups three-fourths full.
  • 3
    Bake at 350° for 12-15 minutes or until a toothpick inserted in the cake portion of a cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 4
    For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Cool to room temperature. Frost cupcakes. Refrigerate leftovers.
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