Ingredients
Cupcakes:
2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup melted butter
1 cup buttermilk
1 teaspoon vinegar
1/3 cup coconut rum
Frosting:
1 8 oz. package cream cheese*
1/2 stick butter*
1 1/2 cups sugar
3 tablespoons coconut rum
1 package shredded coconut
*for best results, cream cheese and butter should be room temperature
Preparation
Cupcakes:
Preheat oven to 350 degrees. In a small bowl, combine flour, sugar, baking soda, salt, and cocoa powder (I like to use Green & Black’s organic cocoa powder because of its rich taste). In a larger bowl, combine melted butter, buttermilk, vinegar, and coconut rum. Beat with an electric mixer until batter is smooth. Fill cupcake liners 3/4 of the way full and bake for 25 minutes or until a toothpick comes out clean.
Frosting:
With an electric mixer, beat cream cheese, butter, sugar, and coconut rum in a bowl until there are no cream cheese lumps left (it helps to microwave the cream cheese a little bit first). Frost cupcakes. Sprinkle on shredded coconut.
Let sit in freezer for a couple hours and then enjoy with a big glass of milk!
