Coconut Cheesecake Filled Chocolate Cupcakes

I was going through some bookmarked recipes, deciding whether I wanted to actually file them or delete them when I found one for a bundt cake.  I miss bundt cakes, they were one of the best things about the 70’s!  If you ever wondered why Mom or Grandma had that funky looking cake pan, now you know why.

This is a bundt pan.
This is a bundt pan.

What was so special about a bundt cake?  Sure it was round and a fun shape, but you could fill it before you baked it.  Long before the lava cakes that we know now, there was the Tunnel of Fudge.  It was awesome! Well, at least for a 10 year old it was.

Tunnel-of-Fudge001_thumb

You could make it from scratch (because we still did that then) or you could buy a special mix.  Don’t laugh, we were a simple people back then and we didn’t have cool food like now.  If you don’t believe me, find a pre-1980’s cookbook.

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Anyway, I found this awesome bundt cake recipe but I no longer have a bundt pan so I decided to improvise and make cupcakes.  And this is what happened….

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I used a regular chocolate cake mix and made it according to the package directions.  Then I mixed together a coconut cheesecake filling.

Filling:

  • one 8oz pkg of cream cheese
  • 1 large egg
  • 1/2 cup of sweetened coconut

I lined the muffin pan with paper cups and filled them about a third of the way with cake batter.  Then I put in about a teaspoon of the coconut mixture then put just a little bit more batter in there to cover the coconut.

I baked them at 350°F for about 20 minutes (until a toothpick comes out clean and the house smells yummy!).  As they were cooling I put together a chocolate glaze.

Glaze:

  • 2 tbsp butter
  • 3 tbsp water
  • 1/4 c baking cocoa
  • 1-1/4 c powdered sugar
  • 1/2 tsp vanilla

In a small saucepan, melt the butter, then add the water and cocoa powder.  Heat until it thickens but do not boil.  Then stir in the powdered sugar and vanilla, beating with a whisk till smooth.

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I simply dipped the cupcakes in the glaze and let it set.  No frosting, no fuss.  Quick & easy!

So this is what the final product looks like…

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Upon tasting my little goodies, my roommate and I decided that substituting the vanilla in the glaze for rum extract, rum or Chambord would work quite nicely.

Try them out and see how you like them or improvise and make something completely different!  What combinations would you like to try?  Cherry pie filling?  Spice cake or carrot cake with just a cream cheese, egg & sugar filling?  Spice cake and apple filling?  The possibilities are endless!

Let me know what you come up with!

{{hugs}}
Maggie

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