Coconut-cream-filled Cupcakes

Total Time: 32 mins Preparation Time: 15 mins Cook Time: 17 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 tablespoons unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 eggs
• 3/4 cup milk
• 1/4 cup unsalted butter, softened
• 1/4 cup shortening
• 2 cups powdered sugar
• 2 tablespoons milk
• 1 tablespoon coconut extract
• 1 (1 lb) container dark chocolate frosting

Recipe

• 1 cupcake: heat oven to 350°f generously coat 18 indents in two cupcake pans with nonstick spray. in a bowl, whisk together flour, cocoa, baking powder and salt.
• 2 beat butter and sugar in a large bowl on medium speed for 2 minutes, until fluffy. add eggs, one at a time, beating well after each. on low speed, add flour mixture, alternating with milk, in two additions. divide batter among indents, 1/3 cup each.
• 3 bake at 350 f for 17 minutes or until toothpick inserted in centers comes out clean. cool cupcakes in pan on rack for 10 minutes. remove cupcakes to rack and let cool completely.
• 4 filling and frosting: beat butter, shortening, powdered sugar and milk until smooth. mix in coconut extract. transfer cream filling to a pastry bag and fit with a small tip. insert tip deep into cupcake and fill with cream until you can see top bulging. spread cupcakes with prepared frosting and serve.