Chocolate Coffee Cupcakes with Coconut Frosting
Make Ahead: Undecorated cupcakes, if tightly wrapped, can be kept in the freezer for two-three months.
Prep 25 min · Cook 25 min · Total 1 hr 20 min · Makes 24 cupcakes
Ingredients
- Butter
- Sugar
- Water
- Powdered sugar
- Cream cheese
- Vanilla
- Cream
Directions
- Before mixing cake batter, replace one cup of the water called for in the cake mix instructions with the coffee.
- Mix the cake batter according to package instructions. Pour batter into a cupcake pan and bake as directed; allow to cool.
- Toast the coconut in the oven. Preheat the oven to 350 degrees F. Spread the coconut onto a baking sheet, bake in the oven for 2 minutes, check and toss the coconut then bake another 2 minutes or until all the coconut is slightly toasted.
- To make the frosting, use a stand or hand mixer to cream together the cream cheese, butter, vanilla and coconut extracts. For this, medium-low speed is best; beat for about 2 minutes.
- Slowly add the powdered sugar while the mixer is on low and mix until smooth.
- Frost the cupcakes and sprinkle with the toasted coconut.