So let’s talk about winning combinations for a bit shall we?
- Chocolate and Peanut Butter
- Bread and Butter
- Garlic and Olive Oil
- Diet Coke and anything
- Sweet and Salty
- Chocolate and… coconut?!?
(Full disclosure: I tried to think of some non-food combinations and was having blogger’s block. Sorry.)
I’ve always kind of liked coconut. My mom makes these bars around Christmas called “Hello Dollies.” (Most people call them 7 layer bars.) Those are delicious but I didn’t have many other coconut cookies I loved.
Then came Hawaii. How can you NOT like coconut in Hawaii? And as I blogged then, there was a little cookie shop we went to a couple times that had a chocolate and coconut cookie. INSANE.
SO good. It was awesome. It was one my to-bake list for a long, long time and I finally made some this Spring and they were great!! (Full disclosure: I took no pictures. But I am planning on remaking and sharing them with you soon.)So when I saw Coconut Cupcakes in my book, I knew I had to try them. However they had a lame whipped cream frosting that is not gonna happen in my house. So I chose a chocolate buttercream in the back, subbed coconut for vanilla and- TA DA!
(Coconut Cupcakes with Coconut Chocolate Buttercream and Coconut on top!!)
From the Cupcake Doctor
- 20-24 paper liners
- 1 package plain white cake mix
- 1 1/3 c. Coconut milk or whole milk
- 2 T vegetable oil
- 3 large eggs
- 2 t. Coconut flavoring
- 1 stick butter at room temperature
- 1/2 unsweetened cocoa powder
- 3 c. Confectioner’s sugar, sifted
- 3-5 T. Milk
- 1 t. Coconut flavoring
- Sweetened flaked coconut
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Line cupcake cups with paper liners.
2. Prepare the cupcake batter. Place the cake mix, coconut milk, oil, eggs, coconut flavoring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and increase the mixer speed to medium, beating for 2 minutes more. Fill pans with about 1/4 c. batter for each cupcake, filling it 3/4 full.
3. Bake until cupcakes are lightly golden, nicely domed and spring back lightly when touched with your finger- about 18 to 22 minutes. Allow to cook in pans about 5 minutes then remove to cooling rack to cool fully.
4. To make your frosting, beat butter very well. Add in cocoa powder and beat well. Add sifted powdered sugar and 3 T. of milk and coconut flavoring. Beat on low until incorporated, about 1 minute. Increase speed to medium or medium high and beat for 3-5 minutes more until light and fluffy. (Add another T. or 2 of milk if you want a thinner texture or your frosting is too stiff.)
5. Frost cupcakes generously. Pour about a cup of coconut in a small bowl. After you frost a cupcake, turn it upside down and dip it into the bowl to cover it generously with coconut.
These cupcakes are SO moist and delicious! I think they are best made a day before serving! These will keep on the counter in an airtight container for 3-4 days. They will keep for a week plus if stored in the refrigerator (but they taste best when they’re not cold, so take them out of the fridge about 15- 30 minutes before serving)
Add in drink umbrella if you’re feeling extra festive!