The Handmade Me
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.
1 Container of Cream Cheese Frosting
1 Bag of Shredded, Sweetened Coconut
12 Fun Sized Mounds Candy Bars-cut in half
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!