Chocolate Coffee Cupcakes with Coconut Frosting Recipe

Presented by SaleWhale

Ingredients

1 box	Devil’s Food cake mix + ingredients needed to make the cake according to package instructions
1 cup	strong coffee, cooled
16oz	cream cheese, at room temperature
3/4 lb	(3 sticks) unsalted butter at room temperature
1 tsp	vanilla extract
1 tsp	coconut extract
1 1/2 lb	powdered sugar, sifted
¾ cup	shredded coconut

Before mixing cake batter, replace one cup of the water called for in the cake mix instructions with the coffee.
Mix the cake batter according to package instructions. Pour batter into a cupcake pan and bake as directed; allow to cool.
Preheat the oven to 350F. Spread the coconut onto a baking sheet, bake in the oven for 2 minutes, check and toss the coconut then bake another 2 minutes, or until all the coconut is slightly toasted.
To make the frosting, use a stand or hand mixer to cream together the cream cheese, butter, vanilla and coconut extracts. For this, medium-low speed is best; beat for about 2 minutes.
Slowly add the powdered sugar while the mixer is on low and mix until smooth.
Frost the cupcakes and sprinkle with the toasted coconut.