heavenly surprise mini cupcakes

Name: Heavenly Surprise Mini Cupcakes
Prep time: 35 min
Cook time: 15 min
Yield: 6 dozen
Cuisine: American
Ingredients: ## FOR THE FILLING; 1 package(s) 8 ounces cream cheese, softened; 1/3 cup(s) sugar; 1 - egg; 1/8 teaspoon(s) salt; 1 cup(s) flaked coconut; 1 cup(s) finely chopped walnuts; 1 cup(s) 6 ounces miniature semisweet chocolate chips; ## FOR THE BATTER; 2 cup(s) sugar; 1 1/2 cup(s) water; 3/4 cup(s) canola oil; 2 - eggs; 2 teaspoon(s) vanilla; 1 teaspoon(s) white vinegar; 3 cup(s) all-purpose flour; 1/2 cup(s) baking cocoa; 1 teaspoon(s) baking soda; 1 teaspoon(s) salt; ## FOR THE FROSTING; 1/2 cup(s) heavy whipping cream; 1 1/3 cup(s) semisweet chocolate chips

10 Pinches 1 Photo

Chrystal Cackler

Huntsville, AL

Updated on May 25, 2015

From my Mamaw's recipe collection.

Rate

prep time 35 Min

cook time 15 Min

method Bake

yield 6 dozen

Ingredients

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

How To Make heavenly surprise mini cupcakes

Step 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.

Step 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.
Step 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.
Step 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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