Heavenly Surprise Mini Cupcakes

Filling:
1 pkg. (8oz) cream cheese softened
1/3 cup sugar
1 egg
1/8 tsp. salt
1 cup flaked coconut
1 cup finely chopped walnuts
1 cup (6oz) miniature semisweet chocolate chips

Batter:
2 cups sugar
1 1/2 cups water
¾ cup canola oil
2 eggs
2 tsp. vanilla extract
1 tsp. white vinegar
3 cups all-purpose flour
½ cup baking cocoa
1 tsp. baking soda
1 tsp. salt

Frosting:
1 1/3 cup semisweet chocolate chips
½ cup heavy whipping cream

For filling, in a small bowl, beat cream cheese and sugar until light and fluffy. Add egg and salt; mix well. Stir in the coconut, walnuts and chocolate chips. Set aside

For batter, in a large bowl, beat the sugar, water, oil, eggs, vanilla and vinegar until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into oil mixture until blended.
Fill paper-lined miniature muffin cups one-third full with batter. Drop filling by teaspoonfuls into center of each. Top with additional batter, filling muffin cups three-fourths full.

Bake at 350 for 12 -15 minutes or until a toothpick inserted in the cake portion of a cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Cool to room temperature. Frost cupcakes. Refrigerate leftovers.