Post by Linda on Sept 22, 2002 17:42:02 GMT -6
Re-posting of Coconut filled cup cakes
1 (18.25 oz.) package Swiss chocolate cake mix
1- 8 oz. packages cream cheese, softened
1/2 cup sugar
1 large egg, lightly beaten
1-6 oz. package milk chocolate morsels
1/4 cup flaked coconut
Prepare cake batter according to package directions; set batter aside. Stir together cream cheese, sugar and egg. Stir in chocolate morsels and coconut.
Spoon cake batter evenly into 24 paper-lined muffin cups, filling each half full. Drop cream cheese mixture by rounded teaspoonfuls evenly into center of cupcakes.
Bake at 350ยบ for 19 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pans on a wire rack for 15 minutes. Remove cupcakes from pans, and cool completely on a wire rack.
You can ice the cupcakes if you like.
1 (18.25 oz.) package Swiss chocolate cake mix
1- 8 oz. packages cream cheese, softened
1/2 cup sugar
1 large egg, lightly beaten
1-6 oz. package milk chocolate morsels
1/4 cup flaked coconut
Prepare cake batter according to package directions; set batter aside. Stir together cream cheese, sugar and egg. Stir in chocolate morsels and coconut.
Spoon cake batter evenly into 24 paper-lined muffin cups, filling each half full. Drop cream cheese mixture by rounded teaspoonfuls evenly into center of cupcakes.
Bake at 350ยบ for 19 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pans on a wire rack for 15 minutes. Remove cupcakes from pans, and cool completely on a wire rack.
You can ice the cupcakes if you like.