Coconut Cream Pie Cupcakes
Delightful cupcakes combining coconut flavor with a fluffy texture, perfect for any occasion.
Ingredients
For the cupcakes
- 1 box coconut cake mix
- 1 cup coconut milk
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup shredded coconut
For the mousse and frosting
- 1 package instant coconut cream pudding
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- To taste Toasted coconut for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, combine the coconut cake mix, coconut milk, eggs, and vegetable oil. Mix until smooth.
- Fold in the shredded coconut.
- Divide the batter into the cupcake liners, filling each about 2/3 full.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
Mousse and Topping
- For the coconut mousse, mix the instant coconut cream pudding according to package instructions, then fold in some whipped cream.
- In another bowl, whip the heavy cream with the softened cream cheese, powdered sugar, and vanilla until soft peaks form.
- Once cupcakes are cooled, spoon or pipe the coconut mousse on top, followed by the cream cheese whipped cream.
- Garnish with toasted coconut.
Notes
These cupcakes are best served chilled. Store leftovers in an airtight container in the refrigerator for up to three days.