1 box Devil's Food cake mix (plus ingredients required on the package)
1 tablespoon instant coffee granules
1 tablespoon hot water
8oz cream cheese, softened
1 cup butter, softened
1 teaspoon vanilla
1 teaspoon coconut extract
4 cups (or more) powdered sugar
3/4 cup shredded coconut
Preheat the oven to 350F. Line 2 muffin tins with paper liners.
Place the cake mix in a large bowl with all ingredients required as per package instructions. Mix coffee granules with hot water until dissolved. Add to the bowl. Mix everything with a whisk just for a minute until smoothe. You can use a mixer but I don't find it necessary to beat the mixture for the amount of time stated on the box. A minute by hand will do.
Divide the mix among the 24 paper liners. It takes about an ice cream scoop for each one. Bake for 15 minutes or until a toothpick comes out clean. Set aside to cool.
In the meantime, with the oven still on, spread the coconut in a thin layer on a baking sheet. Toast in the oven for 2 minutes, stir, toast for another 2 minutes then stir again. Keep doing this until the coconut is toasted. Don't leave it or it will burn. Set aside to cool.
In a bowl, place cream cheese, butter and extracts. Beat on medium for about 2 minutes or until creamy. Add the sugar 1/2 cup at a time on low speed until all the sugar is encorporated. If you want a stiffer frosting, add more sugar.
Once the cupcakes are cool, spread or pipe the frosting onto the cupcakes. Sprinkle on some toasted coconut and you're done. Beautiful!
Tip: Store these in the fridge. You can also just refrigerate the frosting and leave the cupcakes in an airtight container. Be sure to let the frosting sit out for a bit before attempting to use it. It'll be too firm if you try to use it straight from the fridge.
Adapted from Steamy Kitchen.