Ingredients
1 large egg whiteDash salt1 cup sweetened shredded coconut1 tablespoon all-purpose flour2 tablespoons sugarBATTER:2/3 cup shortening1-1/2 cups sugar2 large eggs1 teaspoon vanilla extract2-1/2 cups all-purpose flour1/2 cup baking cocoa1 teaspoon salt3/4 teaspoon baking soda1 cup buttermilk1/2 cup waterGLAZE:2 cups sugar1/2 cup milk1/2 cup shortening1 cup semisweet chocolate chipsToasted unsweetened coconut flakes and chocolate curls
Preparation
For filling, 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 cup at a time; set aside.
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. Drop filling by teaspoonfuls into center of each cupcake. Cover with 2 tablespoons batter.
Bake at 350° for 18-22 minutes or 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.
For glaze, in a small saucepan, combine the sugar and milk. Bring to a boil, stirring constantly. Remove from the heat; stir in shortening and chocolate chips until melted. Beat until thickened. Spread over cupcakes and garnish with toasted coconut and chocolate curls.
