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1.5 cups all-purpose flour -
1 cups sugar -
1/3 cup HERSHEY’S Cocoa -
1 teaspoons baking soda -
1/2 teaspoon salt -
1 cups cold black coffee ( Bustelo) -
1/3 cup vegetable oil -
1 tablespoons white vinegar -
1 teaspoons vanilla extract
For the Coconut Icing:
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1 cup softened unsalted butter -
3 1?2 cups confectioners sugar -
1 teaspoon milk -
1 teaspoon vanilla extract -
3 drops of Wilton’s Coconut emulsion -
1?8 teaspoon salt
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2 cups of shredded coconut flakes
Directions:
Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 3 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake.
Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. About 1 dozen cupcakesFor icing: Start by creaming butter with hand-mixer or stand mixer. Slowly add confectioners sugar, milk, vanilla extract, coconut drops and salt. Mix for about 6 minutes until smooth and set aside for icing. Top with shredded coconut. I got a little adventurous and filled the inside of my mini-bundt cakes with some of the coconut icing for a little surprise! Serve with a cup of Bustelo and take a trip the Caribbean via your sweet treat! Follow me on my blog at www.taniacolamarino.com/blog for more recipe ideas. “
