Chocolate Fudge Filling:
2/3 cup (4 ouuces) semisweet chocolate chips
2 tablespoons heavy cream
1 tablespoon light corn syrup
1 tablespoon sugar
Batter:
1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/3 cup milk
3/4 stick (6 tablespoons) butter or margarine (not spread), at room temperature
2/3 cup sugar
1 large egg
yolk of 1 large egg
1 1/2 cups loosely packed sweetened flaked coconut
2.FILLINGS: Heat filling ingredients in a small heavy saucepan over medium low heat, stirring often, until chocolate melts and mixture is smooth. Remove from heat.
3. BATTER: Whisk flour and baking powder in a small bowl until blended. Add extracts to milk.
4. Beat butter in a medium-size bowl with an electric mixer on high speed about 1 minute until pale. Gradually add sugar and beat until fluffy. Reduce mixer speed to medium. Beat in egg and yolk until blended ( mixture may look curdled).
5. Reduce speed to low. Alternately beat in flour and milk mixtures, beginning and ending with flour and beating only until blended. Beat in coconut.
6. Spoon about 2/3 the batter into the prepared cups. Using back of a large spoon, make a depression in the center of each. Drop a heaping teaspoon filling into each depression, avoiding sides of cups and pressing filling down slightly. Spoon on remaining batter, spreading carefully to cover filling.
7. Bake 25 to 30 minutes until tops of cupcakes are golden and a wooden pick inserted in center comes out dry. Makes 12.
