Coconut Cream Cupcakes

I feel like I might be running out of ways to tell you how good things are.  Let me just say, these are beyond fantastic.  I could NOT stop eating these.  The cream filling isn't very sweet and pairs perfectly with the sweet sweet frosting and the crunch of the coconut on top.  I screwed up and made the frosting with salted butter which made them a little strangely salty and they were STILL fantastic.  That, my friends, is the sign of a great recipe.

This is one of those weird cupcakes where the pieces all by themselves are just ok, but when you combine them all together, something magical happens. So wait until they are all assembled to judge.  (I actually think they get better as they age so you may want to make these 24 hrs before serving.)

Don't be intimidated by the long recipe.  Yes, there are a lot of steps, but they are all easy (the coconut cream filling doesn't even require any cooking!)

When I do cupcakes I usually bake them the night before and do fillings/frosting the next day to break things up a little bit. Plus then you'll have naked cupcakes to munch on the night before.


For an Easter version you can throw a few jellybeans on top of the coconut or stick a peep on top.

Coconut Cream Cupcakes

Recipe adapted from Jamie Cookies It Up

For Cupcakes:
-1 white cake mix (I don't care for Pillsbury)
-1/3 cup flour
-1 (3.4 oz) box instant coconut cream pudding
-1/3 cup sour cream
-1 1/2 cups water
-1/3 cup vegetable oil
-4 eggs
-1 tsp pure coconut extract

To make cupcakes: Put cake mix, flour, and 1 box of the coconut pudding in a mixer and stir to combine.  Add sour cream, water, oil, eggs, and coconut extract and beat to combine.  Then beat on medium-high for 2 minutes.

Fill cupcake liners 2/3 full. Bake at 350 degrees for 15 minutes or until cupcakes are done.  Place on cooling rack and allow to cool completely.


Cupcake Filling:
-1 (3.4 oz) box instant coconut cream pudding
-2 cups half-and-half, very cold

To make filling: Beat  box of coconut pudding and half-and-half together in a stand mixer until thick, about 3 minutes. Spoon  filling into a pastry bag, fitted with a round cake tip.  Press tip into center of each cupcake and press gently until middle of cupcake is filled to the top.

 

Coconut Buttercream Frosting:

-1 cup unsalted butter, softened

-1 (7 oz) jar marshmallow creme

-2 cups powdered sugar

-1 tsp coconut extract

-pinch of salt if desired

-3 cups coconut

To make frosting: Cream the butter until light and fluffy.  Add marshmallow cream and whip for 2 minutes. Add powdered sugar and beat for 2 minutes longer. Add coconut extract. Add salt if you feel like it's needed.

Place coconut in a cold skillet and stir constantly over medium-heat until toasted.  Once it starts to brown, it can burn quickly so watch it carefully and pour into a cool bowl as soon as it reaches desired toastiness.

 

To frost cupcakes: Spread a decent layer of frosting over top of each filled cupcake with a knife.  Then immediately dip cupcake top into bowl of toasted coconut.  If there are bare spots when you turn it back over, feel free to pat some more coconut on top.

Store finished cupcakes in refrigerator.  Remove from fridge 20 minutes before serving.