Yield: 30 Cupcakes
|8 ounces||Cream cheese; softened|
|½ teaspoon||Almond extract|
|1 cup||Mounds Sweetened Coconut Flakes|
|3 cups||All-purpose flour|
|⅔ cup||Hershey's Cocoa|
|2 teaspoons||Baking soda|
|⅔ cup||Vegetable oil|
|2 tablespoons||White vinegar|
|2 teaspoons||Vanilla extract|
Prepare COCONUT FILLING (below). Heat oven to 350øF. Line muffin cups (2-½ inches in diameter) with paper bake cups. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat on medium speed of electric mixer 2 minutes. Fill muffin cups ⅔ full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. About 2-½ dozen cupcakes.
COCONUT FILLING: In small bowl, beat cream cheese, sugar, egg, almond extract and salt until smooth and creamy. Stir in coconut.
[Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias