Italian Cream Cupcakes
1 box French Vanilla cake mix
1 stick of butter, melted
1/2 cup cream of coconut
1/2 cup water
3/4 cup pecans, finely diced
1 1/2 cups sweetened shredded coconut
1 stick butter, slightly softened
8 oz block cream cheese, slightly softened
4 Tablespoons Cream of Coconut
3 cups powdered sugar
1 cup coconut and 1/2 cup pecans, combined (for garnish…I toasted mine on the stove but this is optional)
Preheat oven to 350. Line 24 muffin tins with cupcake liners.
2. In the bowl of a mixer, combine cake mix, butter, eggs, cream of coconut, and water. Beat on low speed for about a minute. Scrape sides of bowl and increase speed to medium high and beat for another minute. Fold in coconut and pecans.
3. Fill muffin cups 2/3 full. Bake for 12-15 minutes or until tops spring back when lightly touched. Place on a cooling rack until completely cool.
4. In the bowl of a mixer, beat butter, cream cheese, and cream of coconut until combined. Slowly add powdered sugar and beat on low until just combined. Increase speed to high and beat for a minute and half. Frost cupcakes and top with coconut and pecans.
If you want to top your cupcakes with TOASTED coconut and pecans, just place them in a cold pan on the stove. Turn the heat to medium and stir constantly, keeping a close eye on it. Once it starts to brown, remove from heat and let cool.
If you want to pipe giant mounds of frosting on the cupcakes, you will need to double the frosting recipe.