Coconut Cream-Filled Chocolate Cupcakes

Heat oven to 350 degrees F. Paper line 2 1/2 inch muffin-pan cups.

Beat egg white and the pinch of salt in a bowl until frothy, using an electric mixer at high peaks. Gradually add 1/4 cup sugar, beating until stiff glossy peaks form.

Combine coconut and 2 tbsp flour. Fold into egg white mixture. Set aside.

Sift together 2 1/2 cups flour, cocoa, baking soda, and 1 tsp salt into a mixing bowl. Add shortening, eggs, vanilla, buttermilk, and the water. Beat with electric mixer at medium speed for 3 minutes or until the batter is smooth.

Spoon batter into prepared muffin pan cups. Fill one-half full. Place 1 teaspoon of coconut mixture in the center of each. Lightly press down the coconut mixture with a spoon into the batter.

Bake for 20 minutes or until a wooden toothpick inserted into the center of each cupcake comes out clean. Remove from pan. Cool on racks.

Dip tops of cupcakes into the Shiny Chocolate Glaze.

For Shiny Chocolate Glaze: Combine sugar, milk, and shortening in a 2 quart saucepan. Bring mixture to a full rolling boil. Stir constantly.

Remove from heat. Stir in chocolate pieces. Stir until chocolate is melted. Beat with a wooden spoon until the mixture begins to thicken, about 5 minutes.