Coconut Fudge Filled Cupcakes

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Anything with a fudgy filling is tops in my book, and these definately fit the bill!!

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Steps

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Preheat oven to 350f.

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Butter and flour 12 muffin cups , or line with paper liners.

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Set aside.

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Make the fudge filling: combine the chocolate chips , cream , corn syrup , and sugar in a small , heavy saucepan.

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Cook over low heat , stirring often , until the chocolate melts and the mixture is smooth.

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Remove pan from heat.

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Set aside.

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Make the batter: whisk together the flour , baking powder , and salt in a small bowl.

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Set aside.

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Add the vanilla and almond extracts to the milk.

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Set aside.

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In a medium bowl , using an electric mixer on high speed , cream the butter until it is light and fluffy.

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Gradually add the sugar , beating after each addition , until light and fluffy again.

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Reduce mixer speed to medium.

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Add the egg and egg yolk , blending until smooth.

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Reduce mixer speed to low.

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Alternately beat in the flour mixture and milk , beginning and ending with the flour mixture and beating only until combined.

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Gently fold in the coconut.

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Spoon about 2 / 3 of the batter into t.

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Ingredients

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semi-sweet chocolate chips, heavy cream, light corn syrup, sugar, flour, baking powder, salt, vanilla extract, almond extract, milk, butter, egg, egg yolk, coconut