Chocolate and Coffee Cupcakes with Coconut Frosting


  • ¾ cup shredded coconut
  • 1 ½ pounds powdered sugar, sifted
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • ¾ pound (3 sticks) unsalted butter at room temperature
  • 1 pound (two 8-ounce packages) cream cheese at room temperature
  • 1 box Devil’s Food cake mix + ingredients needed to make the cake according to package instructions1 cup strong coffee, cooled

Before mixing cake batter, replace one cup of the water called for in the cake mix instructions with the coffee. Mix the cake batter according to package instructions. Pour batter into a cupcake pan and bake as directed; allow to cool. Toast the coconut in the oven. Preheat the oven to 350 degr...

View full recipe at SpringPad


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