1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
1/4 cup butter, melted
1 1/2 cups white sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons hot water
1 (16 ounce) can whole kernel corn
1/2 cup butter, melted
1/2 cup flaked coconut
1 (10 ounce) can evaporated milk
1/2 cup milk
5 eggs, beaten
1 teaspoon vanilla extract
1 1/2 tablespoons milk
1 cup butter, melted
1 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa Powder
1/2 cup vegetable oil
2 teaspoons vanilla extract
Preheat oven to 400 degrees F (200 degrees C).
Cut a small slit in the center of a muffin and insert the following ingredients into the center of the muffin:
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
Roll the chocolate flavored cupcake down into a large rectangle. Combine the 1 cup coffee and cocoa, then fold in coconut. Spread the whipped cream sides down the center of the rolled cupcake.
Bake in preheated oven for 15 to 20 minutes, until set. Cool for a few minutes, flip and bake again. Insert a metal knife into the center of the cupcake and pipe chocolate glaze over the meringue.