Filling
- 1 egg white
- dash salt
- 1 C. sweetened shredded coconut
- 1 T. all-purpose flour
- 2 T. sugar
Place egg white and salt in a small bowl; let stand at room temperature for 30 minutes. Combine coconut and flour; set aside.
Beat egg white on medium speed until soft peaks form. Gradually add sugar, beating on high until glossy peaks form and sugar is dissolved. Gradually fold in coconut mixture, about 1/4 C. at a time; set aside.
Batter
- 2/3 C. shortening
- 1 1/2 C. sugar
- 2 eggs
- 1 t. vanilla extract
- 2 1/2 C. all-purpose flour
- 1/2 C. baking cocoa
- 1 t. salt
- 3/4 t. baking soda
- 1 C. buttermilk
- 1/2 C. water
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; mix well.
Combine the flour, cocoa, salt and baking soda; add to creamed mixture alternately with buttermilk and water.
Fill paper-lined muffin cups half full. Crop filling by teaspoonfuls into center of each cupcake. Cover with 2 T. batter.
Bake at 350 for 18-22 minutes of until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Glaze
- 2 C. sugar
- 1/2 C. milk
- 1/2 C. shortening
- 1 C. (6 oz.) semisweet chocolate chips
- Toasted unsweetened coconut flakes and chocolate curls.
In a small saucepan, combine the sugar and milk. Bring to a boil, stirring constantly. Remove from heat;
Stir in shortening and chocolate chips until melted. Beat until thickened.
Spread over cupcakes and garnish with toasted coconut and chocolate curls.
Kaybee 