Have you tasted Coconut M&Ms? They are one of my favorites! Unfortunately, they are only around for a limited time. Since I just bought a package on clearance, I’m guessing that their time has now expired. (On a side note, if anyone out there from M&Ms corporate land happens to be reading this, PLEASE add the Coconut M&Ms to your regular product line!!!) I’m super sad about them no longer being available because they are absolute delish!! Since I won’t be able to enjoy those little goodies for much longer, I decided to make a Coconut Chocolate Cupcake that was inspired by the candy. Whenever a craving for Coconut M&Ms hits, I can at least make these Coconut Chocolate Cupcakes until M&Ms decides to bring them back.
These cupcakes would also be fun for a St. Patrick’s Day treat. I realize you are probably asking yourself how could Coconut Chocolate Cupcakes be related to St. Patrick’s Day. Most St. Patrick’s Day desserts are either green or have some type of rainbow design. You can really take any type of cupcake and top them with a green M&M to turn them into a St. Patrick’s Day treat. Cheating?!?!? Maybe so, but with something that tastes this yummy, I promise that no one is going to call you out on this! Feel free to use this little tip with any type of cupcakes, including store bought cupcakes. Next time you’re in a pinch for a holiday themed dessert, just top any cupcake with a coordinating color candy and you’ll be all set!
Coconut Chocolate Cupcakes
1 box of chocolate cake mix
~ 1 1/4 cups milk
~ 1/3 cup butter, melted
2 sticks butter, room temperature
1 teaspoon coconut extract
4 cups powdered sugar
2-3 tablespoons milk or coconut milk
Shredded coconut for garnish
Coconut M&Ms (optional)
Preheat oven to 350 degrees. Make cake mix according to package directions, except for a couple substitutions. I always use milk in place of the water and melted butter instead of vegetable oil. These substitutions will make a richer cake. Pour batter into cupcake pan, lined with cupcake liners. Bake for approximately 18-23 minutes. Cool completely before frosting.
Frosting: Cream together butter and coconut extract. Gradually add 1 1/2 cups powdered sugar alternately with 1 tablespoon milk, beating on low speed until blended and smooth after each addition