Make The Best Of What's Around

Chocolate Coconut Cupcakes

{Semi-Homemade}

Today, I was inspired by my Cousin-in-law(we'll just call her my cousin) Jennifer to bake up some super, delicious Chocolate Coconut Cupcakes! You have to check out her blog over at

The Handmade Me

http://thehandmademe.blogspot.com/

She makes cute cupcakes and is just starting out in the blogging world. Every new blogger needs some followers! Hers are so much better looking than mine, but I thought I'd share this recipe with you. Two of my favorite flavors ever...Chocolate and Coconut. Plus, they're semi-homemade, so they're easy to make.

Enjoy!

1 Box of Chocolate Cake Mix

1 Container of Cream Cheese Frosting

1 Bag of Shredded, Sweetened Coconut

12 Fun Sized Mounds Candy Bars-cut in half

Coconut Extract

Cup Cake Liners

First, you'll want to mix up the cake batter just like the box instructs you to. I also added 2 Tbsp of Sour Cream to make the cake extra moist, but you don't have to do that step if you don't want. Add about 2 Tbsp of batter to each cupcake liner and then place half of a fun sized Mounds Candy Bar in the middle. Then fill the batter the rest of the way till it's about 3/4 of the way full. Bake as instructed. One box makes 24 cupcakes.

While baking, slightly toast in a dry, non-stick fry pan the Shredded Coconut. You just want it slightly toasted. Do this on a low heat. Next, empty the whole container of Cream Cheese Frosting into a bowl and mix in 2 tsp of Coconut Extract.

After the cupcakes are baked and cooled, put your frosting in a gallon freezer bag, cut the tip off and use it as a piping bag. Pipe on the frosting and then sprinkle on the toasted coconut. These are so, so good. I hope you'll try out the recipe!