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Heavenly Surprise Mini Cupcakes

Name: Heavenly Surprise Mini Cupcakes
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6 dozen.
Ingredients: FILLING:; 1 package (8 ounces) cream cheese, softened; 1/3 cup sugar; 1 egg; 1/8 teaspoon salt; 1 cup sweetened shredded coconut; 1 cup finely chopped walnuts; 1 cup miniature semisweet chocolate chips; BATTER:; 2 cups sugar; 1-1/2 cups water; 3/4 cup canola oil; 2 eggs; 2 teaspoons vanilla extract; 1 teaspoon white vinegar; 3 cups all-purpose flour; 1/2 cup baking cocoa; 1 teaspoon baking soda; 1 teaspoon salt; FROSTING:; 1/2 cup heavy whipping cream; 1-1/3 cups semisweet chocolate chips

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Test Kitchen Approved

Total Time

Prep: 35 min. Bake: 15 min./batch + cooling

Makes

6 dozen

Updated: Feb. 26, 2022

“My grandmother was an accomplished baker, and this was one of the many special treats she liked to make. It's fun to bite into these dense chocolate cupcakes and discover a surprise inside.” —Jorun Meierding, Mankato, Minnesota

Heavenly Surprise Mini Cupcakes Recipe photo by Taste of Home

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Ingredients

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

Directions

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.
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.
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.
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.

Nutrition Facts

1 cupcake: 130 calories, 7g fat (3g saturated fat), 15mg cholesterol, 71mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 2g protein.

Heavenly Surprise Mini Cupcakes

Ingredients

Directions

Nutrition Facts

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