THESE ARE AMAZING.
Stop everything and make these now. (it looks complicated but I promise it's not)
For the Macaroon Filling:
1 8 oz. block of cream cheese, softened
2 tbsp sugar
1 cup shredded sweetened coconut
1 egg white
1/2 tsp almond extract
For the Chocolate Cupcakes:
Your favorite chocolate cupcake recipe OR 1 box chocolate cake mix, prepared but not baked
For the Nutella Ganache:
4 oz. semi-sweet chocolate
1/2 cup Nutella
1 cup cream
1/2 cup sweetened coconut flakes, toasted
Preheat your oven to 350F and line 2 cupcake tins with liners. Set aside.
To make your filling, combine cream cheese, sugar, egg white and almond extract in a large bowl. Stir together until well combined. Add the coconut and mix thoroughly.
Next make your cupcake batter. You can either use your favorite recipe or prepare a box mix.
To assemble for baking, fill your cupcake liners about 1/3 - 1/2 full with the chocolate cake batter. Then using a spoon, scoop about 1 1/2 - 2 tsp of coconut filling into the center of each cupcake. Top off with more chocolate cake batter, filling cupcakes tins to be about 3/4 of the way full. Do not overfill!
Place cupcakes in the oven and bake for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool.
While your cupcakes are baking, make you chocolate ganache by microwaving the semi-sweet chocolate and the milk together for 30 seconds. Stir until smooth, microwaving for another 30 seconds if needed. Add in the Nutella and stir again until smooth.
Once cupcakes are cool, line your counter with parchment paper. Dip each cupcakes into the ganache one at a time by holding upside-down and dipping just the top up to the wrapper line. Shake once or twice to get rid of any excess then turn right-side up and place on your parchment lined counters.