If you love cream cheese frosting then be prepared to be blown away by this recipe. I am pretty sure this is my new favorite cupcake and it’s a cinch to make. It’s semi-home made being that you get to start with a boxed cake mix. The original recipe I used called for a Devils food cake mix but I decided to go with a Dark chocolate cake mix because, well…duh, dark chocolate is always best.
Recipe adapted from Your Cup of Cake
1 box Dark Chocolate Cake Mix
1/2 cup oil
3/4 cup buttermilk
3/4 cup sour cream
2 teaspoons vanilla extract
Pre-heat oven to 350 degrees and line pan with cupcake liners.
Sift cake mix into a small bowl and set aside.
In a large bowl, gently whisk oil, eggs, buttermilk, sour cream and vanilla extract.
Pour cake mix into wet ingredients and mix.
Fill cupcake liners 3/4 full and bake for 16-20 minutes, or until a cake tester comes out clean.
Coconut Cream Frosting
8 ox cream cheese
1/2 cup butter, softened
1 teaspoon vanilla extract
1 1/2 teaspoons coconut extract
4 cups powdered sugar
2 cups shredded sweetened coconut
Beat cream cheese and butter for 4 minutes.
Add vanilla and coconut extract.
Slowly add powdered sugar until you reach your desired consistency, scraping down the bowl as needed.
Pipe or spread coconut frosting on cooled cupcakes and roll in shredded coconut.