We have a birthday in the house this week! Our roommate is turning a whole year older and he loves coconut. I stumbled upon this recipe looking for a good coconut cake recipe. In my book, cake to cupcake is an automatic upgrade. Plus, these photograph a bit nicer than a plain white cake.
These chocolate cupcakes are so easy to make. They’re my favorite kind – variations from a box. The addition of buttermilk and sour cream make them extra moist and fluffy. They’re a breeze to put together!
The frosting is amazing. Coconut extract makes these cream cheese frosting perfectly tropical and the perfect counterpart to the chocolate cuties. Dip them in a ton of sweetened coconut and you’ve got yourself a treat!
Chocolate Coconut Cupcakes
Adapted from yourcupofcake
Makes 18 cupcakes
For the cupcakes:
1 box Devil’s Food Cake Mix
1/2 cup vegetable oil
3/4 cup buttermilk
3/4 cup sour cream
2 teaspoons vanilla extract
Preheat your oven to 350 F. In a large mixing bowl, combine your egg, milk, sour cream and extract and whisk until well mixed. Add in your devil’s food mix and combine until all incorporated. Line your cupcake liners with your liner of choice and fill 1/2 way (a light handed 1/4 cup measurer). Careful not to overfill otherwise you’ll get cupcake edges that overhang the tin!
Bake for 18-20 minutes until the top springs back at you, or a toothpick comes out clean. Let cool while you prepare the frosting.
Using a hand mixer, cream together cream cheese and butter until light and fluffy. Add in your vanilla and coconut extract (mmm so delicious). Cream in your powdered sugar one cup at a time until well incorporated and you have a fluffy white coconut frosting to lick and eat. Save some for frosting!
Frost each cupcake with a hearty amount of frosting and dip into your coconut flakes. You can pat on extra flakes for good measure and extra fluffy cupcakes.