1/2 cup sifted cocoa powder (for chocolate cupcakes)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, cracked into a small cup or saucer
1/2 cup (1 stick) unsalted butter, softened
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water
6 ounces cream cheese
1/4 cup granulated sugar
6 ounces bittersweet chocolate chips
1/4 cup flaked sweetened coconut
1 cup heavy cream
8 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract
Heat the oven to 350 degrees F. Line 1 (12-cup) muffin tin with 12 paper muffin-tin
liners and place 4 paper muffin-tin liners inside another muffin tin. Add 2 tablespoons
of water to each of the paperless muffin wells.
Cupcakes: In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking
soda and salt.
Add the remaining ingredients, adding the hot water last. Beat with
an electric mixer until smooth. Divide the batter evenly among the paper muffin-tin
Ooey-Gooey Filling: In a small bowl, beat the cream cheese with the sugar.
Fold in the chocolate chips and coconut.
Drop the cream cheese mixture into the center of the cupcakes.
Bake for 20 to 25 minutes, until the cupcakes rise and a wooden pick inserted into
the center comes out clean.
Remove from the oven and transfer to a wire rack to cool completely.
Drizzle Chocolate Sauce over cupcakes when serving.
Chocolate Sauce: In a small, heavy saucepan, bring the cream to a bare simmer
over low heat.
Place the chocolate pieces in a medium bowl.
Add the cream into the chocolate and let sit for 3 minutes.
Add the vanilla extract and whisk until the
chocolate melts and the sauce thickens.