Chocolate Coconut Cupcakes

I made these for our Egg Day dessert but they would be tasty any day of the year! Unless you are two of my sons and hate coconut… Crazy kids! ;o)  I decorated these with a bit of green tinted coconut and dark chocolate Cadbury Mini Eggs. Yum!

First just make a batch of your favorite chocolate cupcakes. I made a box of Devil’s food with coconut oil.

Then cut holes in center with a sharp knife or apple corer.

This recipe makes enough filling and frosting for about 12-15 cupcakes.

Filling

4 oz softened cream cheese

2 Tablespoons softened butter

1 cup powdered sugar

1 cup sweetened shredded coconut

Beat the butter and cream cheese until smooth. Beat in the powdered sugar until it is  smooth. Then mix in the coconut.

Place in zipper bag, clip off the corner and pipe into cupcakes.

Frosting

Place any remaining filling into a large mixing bowl.

Beat in 1/3 cup softened butter.

Beat in 2 cups powdered sugar. Add about 1-2 Tablespoons coconut milk or milk until it is your desired consistency for spreading.

Spread on top of filled cupcakes.

Store in fridge right after frosting. If you are decorating them like I did, don’t do it until just before you serve them.