Certainly! 🧁 Here’s the detailed recipe for these delectable Coconut-Fudge-Filled Cupcakes that will surely be a hit at any gathering or for a sweet treat at home. This recipe makes 12 scrumptious cupcakes and takes about 1 hour from start to finish.
Coconut-Fudge-Filled Cupcakes
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 12 cupcakes
Ingredients:
- 2/3 cup heavy cream
- 2 cups semisweet chocolate chips
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/8 cup butter, softened
- 1/3 cup granulated sugar
- 6 tablespoons sweetened shredded coconut
- 1 large egg
- 1 large egg yolk
Instructions:
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Preheat Oven: Preheat your oven to 350°F (175°C). Prepare your muffin tin by either buttering and flouring 12 muffin cups or lining them with paper liners. Set aside.
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Make the Fudge Filling:
- In a small, heavy saucepan, combine the chocolate chips, heavy cream, corn syrup, and 1 cup of sugar.
- Cook this mixture over low heat, stirring often, until the chocolate completely melts and the mixture turns smooth.
- Remove the pan from the heat and set it aside.
-
Prepare the Cupcake Batter:
- In a separate small bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
- In another small bowl, add the vanilla extract to the milk and set it aside.
- Using a medium bowl and an electric mixer on high speed, cream the softened butter until it turns light and fluffy.
- Gradually add in the 1/3 cup of sugar, beating after each addition until the mixture is light and fluffy once more.
- Reduce the mixer speed to medium and add the whole egg and egg yolk, blending until the mixture is smooth. Don’t worry if it looks a bit curdled.
- Now, on low speed, alternately beat in the flour mixture and the milk mixture. Start and end with the flour mixture, and beat only until everything is combined.
- Gently fold in the sweetened shredded coconut into the batter.
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Fill and Bake:
- Spoon about 2/3 of the cupcake batter into the prepared muffin cups. Using the bottom of a large spoon, create a slight depression in the center of each cup.
- Carefully spoon the fudge filling into each depression, avoiding the sides of the cups, and pressing it in slightly.
- Cover the filled centers with the remaining cupcake batter, spreading it carefully to cover the filling completely.
- Bake the cupcakes in the preheated oven for approximately 25 minutes. They should spring back when touched lightly and turn a lovely golden color.
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Cool and Serve:
- Allow the cupcakes to cool in the muffin tin for about 10 minutes.
- Carefully remove the cupcakes from the tin and transfer them to wire racks to cool completely.
- You can serve these delightful treats plain, dusted lightly with powdered sugar, or get creative and frost them with your favorite frosting. A coffee-flavored frosting pairs exceptionally well!
These Coconut-Fudge-Filled Cupcakes are a delightful blend of rich chocolate, creamy coconut, and fluffy cake. Perfect for any occasion or just when you’re craving something sweet, they’re sure to become a favorite in your baking repertoire. Enjoy every moist, flavorful bite! 😋🥥🧁
