Choconut Cupcakes

Please note that I am using instructions for the cake mix I had. Make sure to check your particular mix to make sure the ingredients are the same. You will want to add milk instead of the amount of water that the box lists and use coconut oil instead of regular oil. It’s a 1:1 ratio so use the same amount as the recipe calls for!

Preheat your oven to 350 F. Line two 12-count muffin tins with muffin liners.

In a large mixing bowl, mix together the cake mix, eggs, milk and coconut oil. Just mix until moistened and thoroughly combined. Do not over mix.

Scoop the mix into each cupcake liner, filling each about 1/2 way up.

Bake in the preheated oven for 19-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove pans from the oven and let cupcakes cool on a wire rack.

Once they are almost cooled, add the softened butter to the bowl of your electric mixer. Mix until light and fluffy, about 2-3 minutes. Add the coconut extract and continue mixing.

With the mixer on low, slowly add the powdered sugar until combined, add the cream and mix again until combined. Now turn up the speed to medium high and whip for about 2 minutes until light and fluffy.

Spread the coconut buttercream over the cooled cupcakes and then sprinkle with some of the grated dark chocolate.