"I've had this recipe printed since 2005 and just found a stash of recipes I was intending to make at the time. In addition, I worked with someone in an old job, that had brought in the best chocolate stuffed cupcakes that I've ever had. She held it as a best-kept secret and wouldn't share the recipe, but dog-gone-it, this sounds like it could be it or could be close. Source: This is an Emerile recipe."

Original is 8-16 servings

Metric US

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Step by Step Method

Step 1

Preheat 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.

Step 2

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 liners.

Step 3

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 toothpick 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.

Step 4

Makes 16 cupcakes.

Chocolate Sauce

Step 5

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 and whisk until the chocolate melts and the sauce thickens.