Ingredients for Coconut Fudge Filled Cupcakes
- Semi Sweet Chocolate Chips
- Heavy Cream
- Light Corn Syrup
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Vanilla Extract
- Almond Extract
- 1/2 cup milk
- 1/2 cup (1 stick) unsalted butter
- 1 large egg
- 1 large egg yolk
- 1 cup shredded sweetened coconut
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How to Make Coconut Fudge Filled Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- **Make the Fudge Filling:** In a small, heavy-bottomed saucepan, combine 1 cup semi-sweet chocolate chips, 1/2 cup heavy cream, 1/4 cup light corn syrup, and 1/4 cup granulated sugar.
- Cook over low heat, stirring frequently, until chocolate is melted and the mixture is smooth and glossy. Remove from heat and set aside to cool slightly.
- **Make the Cupcake Batter:** In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 1/2 cup milk, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar using an electric mixer until light and fluffy.
- Beat in 1 large egg and 1 large egg yolk until well combined.
- Gradually add the dry ingredients and the wet ingredients alternately to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup shredded sweetened coconut.
- Fill each muffin liner about 2/3 full with batter.
- Using the bottom of a spoon, create a small indentation in the center of each cupcake.
- Spoon the fudge filling into the indentations, avoiding the edges.
- Top with the remaining batter, spreading gently to cover the filling.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar or frost with your favorite frosting before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
72g
Fat
41g
Carbs
9g
