Description
Anything with a fudgy filling is tops in my book, and these definately fit the bill!
Ingredients
- Semi-sweet Chocolate Chips
- Heavy Cream
- Light Corn Syrup
- Sugar
- Flour
- Baking Powder
- Salt
- Vanilla Extract
- Almond Extract
- Milk
- Butter
- Egg
- Egg Yolk
- Coconut
Instructions
- Preheat oven to 350f
- Butter and flour 12 muffin cups, or line with paper liners
- Set aside
- Make the fudge filling: combine the chocolate chips, cream, corn syrup, and sugar in a small, heavy saucepan
- Cook over low heat, stirring often, until the chocolate melts and the mixture is smooth
- Remove pan from heat
- Set aside
- Make the batter: whisk together the flour, baking powder, and salt in a small bowl
- Set aside
- Add the vanilla and almond extracts to the milk
- Set aside
- In a medium bowl, using an electric mixer on high speed, cream the butter until it is light and fluffy
- Gradually add the sugar, beating after each addition, until light and fluffy again
- Reduce mixer speed to medium
- Add the egg and egg yolk, blending until smooth
- Reduce mixer speed to low
- Alternately beat in the flour mixture and milk, beginning and ending with the flour mixture and beating only until combined
- Gently fold in the coconut
- Spoon about 2 / 3 of the batter into the prepared muffin cups
- Using the bottom of a large spoon, make a depression in the center of each cup
- Spoon the filling into each depression, avoiding the sides of the tins and pressing in slightly
- Cover with the remaining batter, carefully spreading to cover the filling
- Bake about 25 minutes, until springy and golden
- Cool 10 minutes in the tins
- Carefully remove cakes to wire racks and cool completely
- Serve plain, dusted with powdered sugar, or frost with your favorite frosting