Saturday, September 3, 2016

Nutella-Filled Chocolate Cupcakes With Coconut Cream Cheese Frosting

Ingredients for 16 servings

1 small jar of Nutella

Chocolate Cupcakes:

¼ tsp salt
½ cup butter, room temp
½ cup Dutch-processed cocoa powder
1 cup boiling hot water
1 cup sugar
1 1/3 cups all purpose flour
2 large eggs
2 tsp baking powder
2 tsp vanilla extract

Coconut Cream Cheese Frosting:

1 8 oz package cream cheese, softened
½ teaspoon coconut extract
1 teaspoon vanilla extract
1 32 oz bag powdered sugar
2 cups shredded coconut
2 sticks butter, softened


Chocolate Cupcakes

Preheat oven to 375°.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. (These cupcakes are best the day they are made, but can be covered and stored for a few days.)

Once the cupcakes have cooled, with a pairing knife, cut out a hole in the center of the cupcake.  Pour a spoonful of Nutella into the center and then frost with coconut frosting.  Top with toasted coconut.

Coconut Cream Cheese Frosting

In bowl of electric mixer cream butter and cream cheese.  Slowly add powdered sugar by the cup until incorporated.  Add extract and blend well.  Fold in coconut.  You may have to add a splash of cream to losen the consistancy to spread.

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