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Close-up of marshmallow coconut frosting


Notes

  • If possible, use clear vanilla extract for the frosting.
  • I found the marshmallow frosting to spread almost too easily (meaning it was hard to keep it from dripping off the cake), which is why I recommend mixing the coconut into the frosting before piping or spreading. If your frosting is just too stiff, add a tiny bit of milk to reach your desired consistency.
  • I would have liked the frosting to be an even brighter white; next time, I'll definitely add white food coloring to really punch of the "coconut".

DARK CHOCOLATE & MARSHMALLOW COCONUT CUPCAKES


INGREDIENTS

Cake

  • 1 box Duncan Hines Dark Chocolate Fudge cake mix
  • 1 box Hersey's Special Dark instant pudding mix
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

Frosting

  • 1/4 cup softened non-salted butter
  • 7 ounces marshmallow creme
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract (clear, if possible)
  • 3 cups powdered sugar
  • 3/4 cup shredded coconut


DIRECTIONS

Cupcakes

  • Preheat oven to 350F.
  • Line cupcake pan.
  • Combine all ingredients in stand mixer and beat until combined.
  • Fill cupcake liners 2/3 full.
  • Bake 18-22 minutes (until toothpick comes out clean).
  • Remove from oven and transfer cupcakes to wire rack to cool.

Frosting

  • Combine all ingredients in stand mixer and mix until combined.
  • Add shredded coconut and pipe or spread on cupcakes.
  • Decorate with fondant hearts or fun celebratory flags (as shown).

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