Notes

• If possible, use clear vanilla extract for the frosting.
• I found the marshmallow frosting to spread almost too easily (meaning it was hard to keep it from dripping off the cake), which is why I recommend mixing the coconut into the frosting before piping or spreading. If your frosting is just too stiff, add a tiny bit of milk to reach your desired consistency.
• I would have liked the frosting to be an even brighter white; next time, I'll definitely add white food coloring to really punch of the "coconut".

DARK CHOCOLATE & MARSHMALLOW COCONUT CUPCAKES

INGREDIENTS

Cake

• 1 box Duncan Hines Dark Chocolate Fudge cake mix
• 1 box Hersey's Special Dark instant pudding mix
• 4 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

Frosting

• 1/4 cup softened non-salted butter
• 7 ounces marshmallow creme
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract (clear, if possible)
• 3 cups powdered sugar
• 3/4 cup shredded coconut

DIRECTIONS

Cupcakes

• Preheat oven to 350F.
• Line cupcake pan.
• Combine all ingredients in stand mixer and beat until combined.
• Fill cupcake liners 2/3 full.
• Bake 18-22 minutes (until toothpick comes out clean).
• Remove from oven and transfer cupcakes to wire rack to cool.

Frosting

• Combine all ingredients in stand mixer and mix until combined.
• Add shredded coconut and pipe or spread on cupcakes.
• Decorate with fondant hearts or fun celebratory flags (as shown).