"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Divine Cupcakes, by Leslie Sirmon, is from The Sirmon Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (2-layer) pkg. German chocolate cake mix 8 ounces cream cheese, softened 1/4 cup sugar 1 egg 1/2 cup (3 ozs) miniature chocolate chips 1/2 cup flaked coconut 1 (16-ounce) container German chocolate frosting or cream cheese frosting. Toasted coconut for garnish Miniature chocolate chips for garnish
Preheat the oven to 350º. Prepare the batter according to package directions. Spoon into greased or paper-lined muffin cups. Combine the cream cheese, sugar and egg in a small bowl and mix until smooth. Stir in chocolate chips and coconut. Spoon about 1 tablespoon of the cream cheese mixture onto the top of each filled muffin cup. Bake for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool; then spread frosting over the cupcakes. Garnish with toasted coconut and miniature chocolate chips.
You can also prepare as a sheet cake. Pour the cream cheese mixture over the batter in a 9x13-inch cake pan and bake using the package directions. The cream cheese mixture will sink to the bottom during baking and for a divine cream cheese layer.
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