Thursday, April 25, 2013

Devil's Food Cupcakes with Coconut Cream Frosting

The last time I made these was a few months ago, and I didn't take great photos for this recipe, so I wasn't going to put it on the blog. But yesterday I was talking to a friend who declared these the "best thing I've ever eaten!" (I was impressed that she even remembered them from months ago!), and I figured the recipe needed to be shared with the world, bad photos or not. 

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Recipe adapted form here.

Ingredients (for cake):
1 box of devil's food cake mix
1/2 cup canola oil
3 large eggs
3/4 cup buttermilk
3/4 cup sour cream
2 tsp vanilla extract

Ingredients (for coconut cream frosting):
8oz cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
1 1/2 tsp coconut extract
4 1/2 cups powdered sugar
1 cup sweetened shredded coconut (optional)

1. In a large bowl, whisk together the oil, eggs, buttermilk, sour cream, and 2 tsp vanilla.
2. Add the cake mix to the wet ingredients and mix until well-combined. Spoon batter into cupcake liners.
3. Bake at 350 for 16-19 minutes (regular cupcakes) or 8-10 minutes (mini cupcakes), or until a toothpick inserted in the center of a cupcake comes out clean.
4. While cupcakes are baking, beat cream cheese and butter until smooth. Add 1 tsp vanilla and coconut extract and mix. Add powdered sugar 1 cup at a time and mix until smooth.
5. Put shredded coconut in a small bowl. Frost cooled cupcakes with the coconut cream, then dip the tops in the shredded coconut.




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