Rich, dark chocolate cupcakes
filled with a coconut cream cheese filling and garnished with
additional sweetened flaked coconut.
Spring
Surprise Chocolate Cupcakes
- 1 1/4 cups all-purpose
flour
1 cup granulated sugar
1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 teaspoon baking soda
3/4 cup water
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Surprise Filling (recipe follows)
MOUNDS Sweetened Coconut Flakes (optional)
- Heat oven to 350°F
(175°C). Place 18 paper liners (2 1/2-inches in diameter)
in muffin pans.
- Combine flour, sugar,
cocoa, baking soda, water, oil, egg and vanilla in medium bowl;
beat until smooth.
- Fill muffin cups 2/3 full
with chocolate mixture.
- Prepare Surprise Filling;
spoon about 1 tablepoon filling onto top of chocolate batter
in each cup.
- Bake 25 to 30 minutes
or until wooden pick inserted in center comes out clean. Remove
from pans to wire rack; cool completely.
- Garnish with additional
coconut, if desired.
Makes 1 1/2 dozen cupcakes.
Surprise Filling: Beat 1 (8-ounce) package softened
cream cheese, 1/3 cup granulated sugar and 1 large egg in medium
bowl; stir in 1/2 cup MOUNDS Sweetened Coconut Flakes. Stir in
few drops food color, if desired.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
