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1
Preheat oven to 350*F.
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2
Butter and flour 12 muffin cups, or line with paper liners; set aside.
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3
MAKE THE FUDGE FILLING: Combine the chocolate chips, cream, corn syrup, and sugar in a small, heavy saucepan; cook over low heat, stirring often, until the chocolate melts and the mixture is smooth.
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4
Remove pan from heat; set aside.
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5
MAKE THE BATTER: Whisk together the flour, baking powder, and salt in a small bowl; set aside.
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6
Add the vanilla and almond extracts to the milk; set aside.
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7
In a medium bowl, using an electric mixer on high speed, cream the butter until it is light and fluffy.
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8
Gradually add the sugar, beating after each addition, until light and fluffy again.
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9
Reduce mixer speed to medium; add the egg and egg yolk, blending until smooth.
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10
(The mixture may look curdled--that's okay.)
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11
Reduce mixer speed to low; alternately beat in the flour mixture and milk, beginning and ending with the flour mixture and beating only until combined.
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12
Gently fold in the coconut.
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13
Spoon about 2/3 of the batter into the prepared muffin cups; using the bottom of a large spoon, make a depression in the center of each cup.
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14
Spoon the filling into each depression, avoiding the sides of the tins and pressing in slightly.
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15
Cover with the remaining batter, carefully spreading to cover the filling.
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16
Bake about 25 minutes, until springy and golden.
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17
Cool 10 minutes in the tins; carefully remove cakes to wire racks and cool completely.
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18
Serve plain, dusted with powdered sugar, or frost with your favorite frosting.
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19
(A coffee flavored frosting is great!
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20
).
