Chocolate Swirled Coconut Cupcakes w/ Vanilla Bean Cream Cheese Frosting

By srumbel

I used a yellow cake mix with coconut oil to give them the perfect touch of coconut flavor! It made them really soft and tender too. Then I melted some chocolate chips and swirled into the cupcake batter as well. A big old swirl of Vanilla Bean Cream Cheese Frosting with a sprinkle of mini chocolate chips just seemed like the right thing to pile on top of these babies.
from sweettreatsandmore.com

Ingredients

• 1 box yellow cake mix
• 3 eggs
• 1/2 cup melted coconut oil, cooled
• 1/2 cup sour cream
• 3/4 cup milk
• 1 tsp vanilla bean paste or vanilla extract
• 1/2 cup milk chocolate chips
• 1 (8oz) package of cream cheese, soft
• 1/4 cup butter, soft
• 1 1/2 tsp vanilla bean paste
• 3-4 cups powdered sugar
• 2-4 tbs milk or whipping cream
• 1/2 cup mini chocolate chips

Preparation

Step 1

Preheat oven to 350. Line a cupcake pan with liners and set aside.
In a mixing bowl combine cake mix, eggs, coconut oil, sour cream and milk and stir until just combined.
Fill each cupcake liner 1/2 full with cupcake batter.
Microwave 1/2 cup milk chocolate chips together until melted. Spoon a heaping teaspoon into the center of each cupcake. Swirl chocolate into the batter using a tooth pick.
Bake for 20-25 minutes or until a tooth pick inserted comes out clean.
Let cool before frosting.
For the frosting beat cream cheese and butter together until creamy. Beat in vanilla bean paste, then slowly start mixing in powdered sugar, alternating with one tablespoon of milk or whipping cream at a time. Once all mixed in, beat for several minutes until thick and fluffy.
Pipe onto cupcakes and top with a sprinkle of mini chocolate chips.