Sometimes I find myself forgetting just how good coconut really is. Until I take a bite of a cupcake like this and then I remember VERY fast. I made these to be like Almond Joy Cupcakes. They have a chocolate base, coconut frosting and an almond on top. I give you Chocolate Coconut Cupcakes:
These are really very good. They are soft and moist and the frosting is sweet and fluffy. And it’s made with a cake mix-so it’s easy!
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Chocolate Coconut Cupcakes Recipe:
PrintChocolate Coconut Cupcakes
Ingredients
- 1 Devil’s Food Cake Mix
- 1 5.9 oz. box of instant chocolate pudding
- 1 C sour cream
- 1 C vegetable oil
- ½ C water
- 4 eggs
- 1Tbsp vanilla
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients. Batter will be thick.
- Fill 24 muffin tins lined with cupcake liners.
- Bake for about 18 minutes.
Coconut Frosting:
- 3 sticks softened butter
- 4-6 C powdered sugar
- About 1/3 C milk
- 2 tsp coconut extract
- Coconut (for sprinkling)
- Whole Almonds
Instructions:
Beat butter until smooth. Add milk and powdered sugar. Begin with 4 C of powdered sugar and add more as needed to reach desired consistency. (Should be fairly thick but not so thick that you won’t be able to squeeze it out of a piping bag to frost.) Add coconut extract and mix in thoroughly.
Put frosting into a Ziploc bag and cut off the tip of one corner. Pipe frosting on to cupcake in spiral motion. Sprinkle with coconut and place an Almond on top.
Enjoy!
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