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Cream Cheese Stuffed Cupcakes
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Serves 16 |
|1 1/2 cups flour|
|1 cup sugar|
|1/2 cup sifted cocoa powder|
|1 teaspoon baking soda|
|1/2 teaspoon salt|
|1 stick unsalted butter|
|1/2 cup buttermilk|
|1 teaspoon vanilla extract|
|1/2 cup hot water|
|6 oz cream cheese|
|1/4 cup sugar|
|6 oz bittersweet chocolate chips|
|1/4 cup flaked sweetened coconut|
- Preheat the oven to 350° F. Line muffin tins with muffin liners. Add 2 tablespoons of water to each of the paperless muffin wells.
- In a mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Stir ingredients together. Add the egg, buttermilk, vanilla extract and hot water. Beat with an electric mixer until smooth. Divide the batter evenly among the muffin-tin liners.
- In a small bowl, beat together cream cheese and sugar. Fold in the chocolate chips and coconut. Drop the cream cheese mixture into the center of the cupcake batter.
- Place muffin tins in oven and bake for 20-25 minutes. Remove from the oven and transfer to a wire rack to cool completely.
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