Ingredients: |
Ingredients: 1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup sifted cocoa powder (for chocolate cupcakes)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, cracked into a small cup or saucer
1 stick unsalted butter, softened
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water
Ooey-Gooey Filling:
6 ounces cream cheese
1/4 cup sugar
6 ounces bittersweet chocolate chips
1/4 cup flaked sweetened coconut
Chocolate Sauce:
1 cup heavy cream
8 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract
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Directions: |
Directions:Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin tin
with 12 paper muffin-tin liners and place 4 paper muffin-tin
liners inside another muffin tin. Add 2 tablespoons of water to
each of the paperless muffin wells. In the bowl of an electric
mixer, combine the flour, sugar, cocoa powder, baking soda,
and salt. Add the remaining ingredients, adding the hot water
last. Beat with an electric mixer until smooth. Divide the batter
evenly among the paper muffin-tin liners.
In a small bowl, beat the cream cheese with the sugar. Fold in
the chocolate chips and coconut. Drop the cream cheese
mixture into the center of the cupcakes. Bake for 20 to 25
minutes, until the cupcakes rise and a toothpick inserted into
the center comes out clean. Remove from the oven and
transfer to a wire rack to cool completely. Drizzle chocolate
sauce over cupcakes when serving.
sauce:
In a small, heavy saucepan, bring the cream to a bare simmer
over low heat. Place the chocolate pieces in a medium bowl.
Add the cream into the chocolate and let sit for 3 minutes. Add
the vanilla and whisk until the chocolate melts and the sauce
thickens. |
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