Mounds Cupcakes

It's true. All I cook lately is treats and my clothes are definitely starting to feel a little snug. I didn't even take a picture of the Neapolitan birthday cake from last week! Tomorrow is a birthday at work and the request I got was something with chocolate and coconut. Okkkayyy...

These are quick and easy, a doctored up cake mix and coconut cream cheese frosting with some toasted coconut on top. I toyed with a chocolate drizzle but decided that might be too much and left them on the simple side. I think it works. This is the chocolate cake doctored up combination that I think I like the best. I've fiddled with several different things and this one works consistently awesome.

Mounds Cupcakes
2 doz cupcakes

Cupcakes:
1 box Devil's Food Cake mix
3 eggs
1/2 c. oil
3/4 c. sour cream or plain yogurt
3/4 c. buttermilk or cream
2/3 c. sweetened coconut

Mix all ingredients except coconut together. Beat for 2 minutes on medium until batter is a little bit fluffy. Fold coconut into batter.

Fill cupcake liners 1/2 full (1/4 c. is about perfect.) Bake at 350 for 18-20 minutes. Cool on cooling rack.

Coconut Cream Cheese Frosting
8 oz cream cheese softened
1 stick butter (1/2 c. room temp)
1 tsp vanilla extract
2 tsp coconut extract
2-3 T. heavy cream
4-5 c. powdered sugar

Beat cream cheese and butter together until fluffy. Add extracts and mix well. Add powdered sugar 1 cup at a time alternating with the cream until frosting is the right consistency. Pipe onto cupcakes.

Roll frosted cupcakes in toasted coconut.

*(You can also use regular untoasted coconut but my test panel preferred the toasted.)