Coco lopez Cupcakes

I know I just posted a different cupcake recipe, but I couldn't wait to post this one too!  

I have to admit that cupcakes are not a huge temptation for me when it comes to desserts.  But these...oh these, I have no self control.  They are the most moist cupcakes I have ever had.  They have the same technique as the "better than (fill in the blank) cake", where you poke holes and pour liquid over top.  This lets the liquid seep into the cupcake and produces moist and delicious little treats.  If that is not enough, they are then topped with a succulent cream cheese frosting and toasted coconut.  Seriously what could be better??

I haven't been shy with my love of all things coconut, so if you don't like coconut, you may not love these, but I would be surprised if you didn't at least like them????  There is coconut in the cupcakes themselves and I think if you are serving these to non-coconut lovers as well, you could surpass this step and be just fine.

 I first tried these when my friend Danielle brought them to our school bake sale and I (along with everyone else) gobbled these up!  I then made them for a baby shower I threw and have been dreaming of when to make them again.  They are some of my favorite cupcakes and I can't wait for you to try them!

Coco Lopez Cupcakes

Printable Recipe

Ingredients:

1 white cake mix

3 eggs

1/3 cup oil

1 Tbsp melted butter

1 tsp vanilla

1 1/2 cup shredded coconut

1 1/2 cup water

Topping:

1 can Coco Lopez (found in the sparkling water/mixer section of the store)

1 can fat free sweetened condensed milk

Coconut, toasted*

Cream Cheese Frosting

2 8-oz. packages cream cheese (light works fine, although it will yield a slightly softer frosting) at almost room temperature
1/2 cup salted butter at almost room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla or almond extract

How to make:

Cupcakes:

Mix all together and pour into 9x13 cake pan or fill cupcakes 1/2 full. Bake 25-30 minutes for cake or according to box for cupcakes.

Topping:

Mix 1 can cocoa lopez with 1 can fat free sweetened condensed milk.

When cupcakes come out of oven poke lots of holes on top. Pour/brush cocoa lopez mixture on top multiple times. Let cupcakes cool. Add a swirl of frosting to top and sprinkle with toasted coconut.

*to toast coconut

heat oven to 350* and place on an oven safe pan in a single layer.  Toast for 3-5 minutes or until browned, stirring every minute.  Towards the end, watch closely and stir every 30 seconds to make sure the coconut doesn’t burn.

Frosting:

Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated.  Refrigerate any leftovers (or anything you’ve frosted that doesn’t get eaten immediately).

Top cupcakes with toasted coconut and serve.

Note: The coco lopez is type of cream of coconut and comes in a 15 oz can.  I found it in the mixer section, but it doesn't not have alcohol in it.

Recipe from my friend Danielle; frosting from ourbestbites