Coconut Cupcake Frosting

If you don't have coconut oil, you can substitute 1 c. butter and 1 t. coconut extract, but I love the richness of the coconut oil flavor, not to mention its nutrients (if we're talking nutrients in a cupcake recipe!).
Coconut Cupcake Frosting
Coconut Cupcake Frosting

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For frosting, whip together:

  • 1

    c. coconut oil (Nutiva is the best brand, and at Costco it's cheapest)

  • 8

    oz. cream cheese

  • 1/4

    c. whipping cream

  • 3 1/2 - 4

    c. powdered sugar (depending on how sweet you like it)

  • For chocolate dip:

  • 2

    cups semi-sweet chocolate chips

  • 3

    T. vegetable oil

  • For coconut topping:

  • 1/2

    bag toasted coconut

Directions

Whip frosting for several minutes until light and fluffy. Put in large baggies (I like to used 2 quart size freezer bags and put half of the frosting in each)and refrigerate for about 15 minutes (you want it chilled, but not hard). Pipe frosting onto the cupcakes. Refrigerate cupcakes until cold (you want the frosting cold before you dip them). Spread the coconut on a cookie sheet and bake at 425* for 2-3 minutes. Stir it around, then bake for another 1-3 minutes until most of it is lightly browned. Let cool. Combine chocolate chips and oil in a glass bowl and microwave for 30 seconds. Stir and then repeat a couple of more times until melted. Note: you need a bowl that is narrow enough to keep your chocolate deep for dipping but wide enough for your hand when you are holding the cupcake to dip it. My smallest pyrex bowl works perfectly. Holding at or just above the top of the wrapper, dip the cupcake into the chocolate. Don't completely submerge the frosting, you want to leave the edge of the frosting exposed (it looks prettier!). Immediately sprinkle the coconut on top (this looks a little cleaner). Refrigerate the cupcakes until the chocolate has hardened. Remove from fridge a half hour before serving (if served too cold, the cupcake itself will be dry and crumbly).

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