Do You Like Coconut?

If I ever ask you that question, I'm not trying to make convo, I'm doing research.

I asked my dad this morning, since it is his birthday. I do not fool you.

So he got cupcakes. Somewhat healthy, mostly not.

Chocolate Cupcakes with Cinnamon Coconut Buttercream
sixteen cupcakes

Chocolate cake mix (18 oz - if you use TJ's brand, remove 1 cup of mix)
1 can pure pumpkin
1 stick salted butter
1 3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/2 tsp vanilla extract
1/2 tsp coconut extract
1/2 tsp ground cinnamon
3-5 tbsp nonfat milk
1/2 cup shredded sweetened coconut

To make cupcakes, combine cake mix and pumpkin

That's it! Nothing more. Beat with an electric mixer for 1 minute.

Divide batter into 16 cupcakes lined with a festive paper and bake for 25 minutes at 350F

Meanwhile, sift sugar and cocoa powder

Cream stick of softened butter

Cream until it's nice and fluffy

Add sifted sugar and cocoa powder and beat on super low so you don't have a dust storm

Add cinnamon, coconut extract, and vanilla extract and keep beating! You can increase speed to medium as soon as it all comes together.

Add milk in tablespoon increments until frosting is the desired consistency. Fluffy and creamy!

Line a cup with a ziploc bag and fill with frosting. Instant piping bag!

While cupcakes are cooling on a cooling rack, spread coconut on a baking sheet

Bake in oven for 10 minutes or so, but check every few minutes. Coconut toasts FAST!

When cupcakes are cool, pipe on a swirl of frosting, a dusting of cinnamon and a sprinkle of toasted coconut.

It's like german chocolate cake, but better.

These cupcakes are incredible! The cake stays super moist when you use pumpkin. It's my favorite baking trick. The pumpkin adds fiber, too. Bonus!

These will be all gone in 5....4....3....2.....gone!

Happy bday, fool.

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