Grump-tastic Coconut Cream Cupcakes

Happy Fathers day!!!

It is no secret in my family that coconut is my dad's absolute favorite when it comes to desserts. So for any dad related holidays it has to be cram packed with coconut. It gets it's name "grump-tastic" after my father, who we have called Grumpy for about 20 years now. He is the sweetest man in the world, but lets face it, dads can often be the biggest grumpy pants of the family! So in honor of my favorite Grump-o, here is a FABULOUS coconut cream cupcake recipe.

These Coconut Cream Cupcakes are the perfect combination of coconut cake with a lightly sweetened coconut cream filling and top it all off with a cream cheese whipped cream. Because Grumpy loves cream cheese frosting. The best part about it is the box cake mix base. You heard me.. BOX cake mix. We are all busy and want to save time where we can, baking is no exception. I'm not going to lie to you and say this is a 2 step recipe, I use a box cake mix for a reason. There are a couple more steps involved when making a cupcake with a filling. BUT I assure you it is worth it. Or your money back! (okay that part was a lie)

What you need:

For the cupcake

• 1 box White cake mix
• 1 C Shredded coconut
• 3 Large Egg whites
• ¾ C Coconut milk
• ½ C Vegetable oil
• ½ C Sour cream or plain greek yogurt
• 1 tsp Coconut extract
• 1 tsp Baking powder

For the filling

• 1 pk Vanilla instant pudding
• ¾ C Milk
• 1 tsp Coconut extract
• 1 C Heavy whipping cream(if you want to cut down time you can use cool whip or another already prepared whipped cream)
• ¼ C Powdered sugar

For the frosting

• 1 8oz Cream cheese, cold
• 2 C Heavy whipping cream
• 1 C Powdered sugar
• Shredded coconut for sprinkling

Here we go:

To prepare the filling, combine instant vanilla pudding with milk and coconut extract. Whisk until pudding is dissolved. Refrigerate until firm.

Pre-heat oven to 350° F. Mix Coconut milk well before adding to batter.

In a large mixing bowl, combine cake mix, shredded coconut, egg whites, coconut milk, vegetable oil, sour cream, coconut extract and baking powder. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.

Divide batter evenly between lined cupcake pan. Bake at 350° for 15-18 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Take cupcakes out of pan immediately and Cool completely!!

Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but really helps get the best consistency. In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and increase speed to medium high. Beat until stiff peak form.

Remove pudding from refrigerator (after it has set) and gently fold in whipping cream. Place filling in a Ziploc bag and refrigerate until ready to use.

For the frosting, Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.

Add 3 tablespoons of heavy whipping cream. Beat into cream cheese until cream cheese resembles a liquid mixture.

Add remaining heavy whipping cream and beat on medium-high speed. Slowly added powdered sugar and beat until stiff peaks form. Refrigerate until ready to use.

To assemble the cupcakes, remove the middle of the cupcake using a corer(if you don't have one you can just use a small spoon or knife.) Cut off the tip of the Ziplock bag and fill the center with the coconut cream filling. Top with frosting. Sprinkle with shredded coconut and voila!

There you go, a delicious new coconut recipe for you and your family to enjoy, until next time my friends! What is your favorite coconut dessert??