Coconut Confetti Cupcakes with Chocolate Cream Cheese Frosting

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PREP TIME: 15 MIN

COOK TIME: 17-21 MIN

TOTAL TIME: 37 MIN

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Coconut and Chocolate is a match made in heaven. They are just so perfect together you will have to try to stop yourself from eating all of them!

Ingredients

Cupcake

• 1 Cup + 1 Tbsp All Purpose Flour
• 1 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 Cup Unsalted Butter
• 3/4 Cup Sugar
• 1 Large Egg
• 1 Egg White
• 1/2 Cup Coconut Milk
• 1 1/2 Tbsp Liquid Coconut Oil
• 2 Tsp Coconut Extract
• 1 Tsp Vanilla Extract
• 1/3 Cup Shredded Sweetened Coconut
• 1/4 Cup Sprinkles

Chocolate Cream Cheese Frosting

• 6oz Cream Cheese(Softened)
• 8oz Unsalted Butter (Room Temp)
• 3Cups Sifter Powdered Sugar
• 1/3 Cup Dutch Processed Cocoa Powder
• 2oz Semi Sweet Chocolate
• 2oz Milk Chocolate
• 1/4 Tsp Vanilla
• 3 Tbsp Milk (Room Temp)

Instructions

Makes 12 Cupcakes
1. Make Sure all of your wet ingredients are room temperature so they incorporate well.
2. Preheat your oven to 350F Degrees.
3. Prepare your cupcake pans with the cupcake papers.
4. Using a handheld or a stand mixer with a paddle or whisk attachment beat the butter and sugar together on med/high speed until smooth and creamy for 5 minutes.
5. Scrape the sides and bottom of your bowl and add the egg and egg white one at a time giving about 20 seconds in between making sure one egg incorporates before adding the next one. Scrape the sides and bottom of your bowl and beat until incorporated about 15 seconds.
6. In a separate bowl, sift your flour, baking powder and salt. In another bowl whisk together your coconut milk, coconut oil and your extracts.
7. With the stand mixer beating on med speed fold in 5 portions your dry ingredients and wet ingredients onto the butter and egg mixture starting with your dry ingredients and ending with dry ingredients. I.E. Dry, wet, dry, wet,dry. Once you add the last bit of your dry ingredients only mixed until combined. Do not over mix!
8. Add your coconut flakes and sprinkles. Give another quick beat until incorporated.
9. Fill your cupcake liners about 2/3 of the way.
10. Bake for 17-20 Mins or until a toothpick inserted in the center comes out clean.

Chocolate Cream Cheese Frosting

1. Melt the chocolates in the microwave 30 seconds at a time. I melt mine for a little under one minute and mix it together until completely melted.
2. In a stand mixer with a paddle attachment beat your butter and cream cheese for 5 minutes in med-high speed until smooth.
3. On a separate bowl sift together your powdered sugar and your cocoa powder.
4. Add your powdered sugar and cocoa powder one cup at a time adding your milk one table spoon at a time together with every cup of powdered sugar.
5. Once you have added all your powdered sugar and cocoa add your cooled melted chocolate and vanilla.
6. Beat on med speed for 3-5 mins until smooth.
7. Frost cooled cupcakes to your liking. I used a 1M piping tip. These go amazing with fresh berries or top with sprinkles or cookie crumbs.

Tips

8. Make sure all wet ingredients for both cupcake and buttercream are room temp so everything mixes well.
9. The cupcakes can be made a day in advanced and can be frozen. Keep your cupcakes in cupcake pan and add plastic wrap tightly around. Allow to thaw before frosting.
10. Cupcakes will be good for 3-5 days. Keep refrigerated and take out to thaw the desired amount to eat.

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