Ingredients
Cupcakes:
1 1/8 cups flour
1/4 cup dark cocoa powder
2 tbsp instant coffee powder
1 1/4 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 egg
2 tsp vanilla
3/4 cup coconut milk
1/2 cup butter, melted
2 tbsp sour cream
1/2 cup chocolate chips
Coconut Frosting:
2 sticks butter
3 2/3 cups powdered sugar
1 tbsp vanilla
1 tsp coconut extract (optional)
1-2 tbsp coconut milk
1/2 cup shredded, sweetened coconut
1/2 cup shredded, toasted coconut
Mocha Coconut Drizzle:
2/3 cup powered sugar
1 tsp instant coffee powder
2 tsp dark cocoa powder
1-2 tsp coconut milk
Preparation
Cupcakes:
Preheat oven to 350.
Whisk egg and sugar until smooth. Add milk, butter, and vanilla; mix. Mix dry ingredients together and add to wet mixture. Mix until smooth, then add sour cream. Fold in chocolate chips.
Bake 15-18 minutes.
Frosting:
Cream butter until smooth and creamy. Add in powdered sugar slowly. Add extracts. Continue to beat for another 6 minutes. Add milk until desired consistency is reached. Fold in coconut and mix until just combined. Frost cupcakes, then sprinkle with toasted coconut.
Drizzle:
Combine dry ingredients, then add 1 tsp of milk. Really mix, as you want it to be glaze-y. Add more milk is too thick; more sugar if too thin.
