Chip-Filled Coconut Cupcakes With Coconut Frosting
- Ready In:
- 28mins
- Ingredients:
- 10
- Yields:
-
24 cupcakes
- Serves:
- 24
ingredients
- 1 (18 1/4 ounce) box white cake mix
- 1⁄2 cup water
- 1⁄2 cup coconut milk
- 1⁄3 cup vegetable oil
- 3 large eggs
- 1 cup miniature semisweet chocolate chips
- 1⁄2 cup butter, softened
- 1⁄2 cup coconut milk
- 5 cups confectioners' sugar
- 1 1⁄2 cups sweetened flaked coconut
directions
- Preheat oven to 350 degrees. Line 2 (12 cup) muffin pans with paper liners.
- 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.
- 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.
- Spread frosting evenly over each cupcake. Sprinkle with coconut.
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RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>