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Chocolate Coffee Cupcakes with Coconut Frosting

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    Source: www.steamykitchen.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates
    VitaminsB2, B3, B9, B12, D
    MineralsChromium, Calcium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 box Devil's Food cake mix

    2. 1 cup strong coffee, cooled

    3. 1 pound (two 8-ounce packages) cream cheese at room temperature

    4. 3/4 pound (3 sticks) unsalted butter at room temperature

    5. 1 teaspoon vanilla extract

    6. 1 teaspoon coconut extract

    7. 1 1/2 pounds powdered sugar, sifted

    8. 3/4 cup shredded coconut

    Instructions Jump to Ingredients ↑

    1. Before mixing cake batter, replace one cup of the water called for in the cake mix instructions with the coffee.

    2. Mix the cake batter according to package instructions. Pour batter into a cupcake pan and bake as directed; allow to cool.

    3. Toast the coconut in the oven. Preheat the oven to 350 degrees F. Spread the coconut onto a baking sheet, bake in the oven for 2 minutes, check and toss the coconut then bake another 2 minutes or until all the coconut is slightly toasted.

    4. To make the frosting, use a stand or hand mixer to cream together the cream cheese, butter, vanilla and coconut extracts. For this, medium-low speed is best; beat for about 2 minutes.

    5. Slowly add the powdered sugar while the mixer is on low and mix until smooth.

    6. Frost the cupcakes and sprinkle with the toasted coconut.

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