1Cshredded baker's coconutcheck out my post on how to make homemade baker's coconut
1Cchocolate chips
Vanilla Bean Cream Cheese Frosting Ingredients
8ozcream cheeseroom temperature
1/4Cunsalted butterroom temperature
2Cpowdered sugar
1tspvanilla bean pasteYou can use vanilla extract, but it is so much better with vanilla bean paste. I elaborate on this in my post about why you should buy vanilla bean paste.
In a small bowl, combine melted butter, rum, coconut milk, and vanilla. Set aside.
In a medium-sized bowl, whisk together the flour, baking soda, and cocoa powder. Set aside.
In a large mixing bowl, beat together the brown sugar and molasses until smooth.
Add eggs to the brown sugar mixture one at a time, beating well after each addition.
Add the flour mixture and mix until just combined.
Add the butter mixture and mix until just combined.
Fold in the coconut and chocolate chips.
Fill cupcake liners 3/4 full.
Bake at 350 F for 25 minutes or until cupcakes bounce back when lightly touched.
Vanilla Bean Cream Cheese Frosting Instructions
Mix cream cheese and butter until light and fluffy.
Mix in powdered sugar a little bit at a time.
Mix in vanilla bean paste.
Pipe or spread on cupcakes.
Notes
Cocoa-Dusted Coconut Topping1/4 C shredded baker's coconut 1/2 tsp sweetened cocoa powder (you can use your favorite hot chocolate mix for this)Toss the coconut with the cocoa powder and sprinkle on top of frosted cupcakes.