Chocolate Coconut Cupcakes

Who doesn’t need a little help from “Betty” or “Duncan Hines” at some point!  Create these delicious cupcakes and add your own touches for a perfect dessert!  Coconut milk was added in place of the milk to create a very moist cupcake without a pina colada flavor.  The sprinkle of coconut on top was a perfect topping to indicate that the cupcake contained coconut for those that may have add allergies.  These were going to a Halloween party and are decorated to match the season. Make sure to check the back of the box of the cake mix, to make sure you have the ingredients it calls for.

Ingredients

Cake
1 Duncan Hines Moist Deluxe Devils Food Cake Mix
1 can of lite coconut milk
3 eggs
1/4 cup of vegetable oil
Frosting and Topping
2 cups of chocolate chips
1/2 cup of skim milk
1 cup of powdered sugar
1 cup of coconut flakes
2 drops of red food coloring(optional)

Technique

Follow instructions on cake mix, substituting coconut milk for the milk. Pour in muffin tins and bake according to package directions. Mini muffin tins were used, but you can use regular muffin tins. For frosting, mix milk and powder sugar in medium size bowl with a mixer. Heat chocolate chips in a microwave safe glass container for 2 minutes. Checking at 30 second intervals to stir. Pour melted chocolate into frosting mix and beat until smooth. Decorate using a butter knife or pour mixture into a large squirt bottle to decorate. In a small bowl stir coconut flakes and food coloring. Top cupcakes with colored coconut quickly to make sure it sticks to frosting. Using mini cupcake pans will yield about 60 mini cupcakes.

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