Chocolate Coconut Cupcakes

Ingredients

For the dough:

Flour 1.3 cups

Baking soda 1/4 tsp

Baking powder 2 tsp

Cocoa powder 3/4 cup

Salt 1/8 tsp

Butter 3 tbsp

Sugar 1.5 cups

Eggs 2

Vanilla 3/4 tsp

Milk 1 cup

For the frosting:

Cream cheese 225 g

Butter 110 g

Vanilla 1 tsp

Coconut extract 1.5 tsp

Powdered sugar 5 cups

Shredded coconut

Whip the cream cheese and butter for 4 minutes. Add the vanilla, coconut extract, and powdered sugar. Beat until smooth.

 Preheat the oven to 180°C (350°F). Line a muffin tin with paper cupcake liners. Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating thoroughly after each addition, then add the vanilla. Add the flour mixture alternately with the milk, beating well. Fill the muffin tins 3/4 full.

Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Once completely cool, decorate each cupcake with icing and coconut flakes.

Enjoy!