Chocolate Coconut Cupcakes
1 pkg Betty Crocker Chocolate cake mix
1/2 cup butter, at room temp
1 1/3 cups water
Place all in medium mixing bowl. Mix on low for 30 seconds, then on medium for 2 minutes.
Portion out into a lined muffin pan using a 2TB cookie scoop, 2 scoops in each one. Bake at 350 for 17 minutes. Let cool.
1/2 cup butter
1 8 oz pkg cream cheese
2 cups powdered sugar
1 TB vanilla
1 cup coconut
Cream together butter and cream cheese. Add sugar, mix well. Add vanilla. Stir in coconut.
2/3 cup cocoa powder
1/2 cup melted butter
3 cups powdered sugar
1 TB vanilla
1/3 cup milk
Add the cocoa to the melted butter and mix well. Alternatley add the sugar and milk, beating well after each addition, ending with the milk. Beat in vanilla.
Putting them together:
After cupcakes have cooled, scoop out the middle of each cupcake. I like to use an apple corer, it's easy to get a perfect cylinder of the middle of each cupcake without destroying it. Be careful not to go all the way down to the wrapper.
Pipe filling into each cupcake, about 2 TB in each one.
Pipe frosting on top of the cupcakes. I used a star tip, and just made a few stars around the filling.
Then I topped them off with a Ferrero Rocher Garden Coconut bon bon. Fancy, right? Well, I found them on sale somewhere, so I grabbed a few boxes. They are hard to find unless there is a candy holiday going on. (christmas, easter, valentines)