Creme de Cacao Chocolate Coconut Cupcakes

Preheat oven to 350 degrees F.

Mix coconut milk, butter, egg, vanilla, coconut extract and Creme de Cacao until well blended. Set aside.

In a separate bowl, combine the dry cupcake ingredients (except chocolate chips) and mix well.

Combine wet and dry ingredients, stirring until you have a smooth moist batter.

Stir in chocolate chips. I used a mix of dark, milk, bittersweet, white and caramel, as that is what I had on hand, but feel free to use any combination of the above.

Fill lined muffin tins 3/4 full and bake for 15 minutes if making mini-cupcakes, or 20 minutes for regular sized ones. They are done when a toothpick comes out clean (discounting melted chocolate chips).

Let cool completely.

For Icing: (optional but YUMMY!)

Combine softened butter, vanilla, coconut extract, coconut milk and Creme de Cacao in bowl of a mixer. Once combined, slowly blend in sifted powdered sugar. If, like me, you are a little too generous with the Creme de Cacao, you may have to add a little extra powdered sugar. Blend on high until peaks begin to form. I found this icing piped well.

Warning: These are very sweet and addictive, but I find that the mini-cupcake is a perfect size to enjoy a treat without feeling too guilty.