Chip-Filled Coconut Cupcakes With Coconut Frosting

Kerena's Note:

Can't wait to try these. Not sure where the recipe came from but I am betting Paula Deen.

• Total Time: 28 mins
• Prep Time: 10 mins
• Cook Time: 18 mins

Ingredients:

Serves: 24

Yield: 24.0 cupcakes

• 1 (18 ¼ ounce) box white cake mix
• ½ cup water
• ½ cup coconut milk
• 1⁄3; cup vegetable oil
• 3 large eggs
• 1 cup miniature semisweet chocolate chips
• ½ cup butter , softened
• ½ cup coconut milk
• 5 cups confectioners' sugar
• 1 ½ cups sweetened flaked coconut

Directions:

1. Preheat oven to 350 degrees. Line 2 (12 cup) muffin pans with paper liners.
2. In a large bowl, combine cake mix, water, milk, oil and eggs. Beat at low speed with an electric mixer for 1 minute. Increase speed to medium and beat fro 2 minutes, or until smooth. Stir in chocolate morsels. Spoon batter evenly into prepared muffin cups. Bake 18 minutes, or until a wooden toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes Remove from pan and cool completely on wire racks.
3. In a large bowl, beat butter and milk at medium speed with an electric mixer until completely combined. Gradually beat in confectioners sugar until smooth.
4. Spread frosting evenly over each cupcake. Sprinkle with coconut.