Description
Indulge in these fluffy Coconut Cream Pie Cupcakes, filled with creamy coconut mousse and topped with toasted coconut for a tropical experience.
Ingredients
Scale
- 1 box coconut cake mix
- 1 cup coconut milk
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup shredded coconut
- 1 package instant coconut cream pudding mix
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Toasted coconut for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk together the coconut cake mix, coconut milk, eggs, and vegetable oil until smooth.
- Fold in the shredded coconut gently.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Prepare the coconut mousse in a bowl by mixing the instant pudding mix with cold coconut milk.
- Beat heavy cream, cream cheese, powdered sugar, and vanilla until thick and fluffy.
- Fold the coconut mousse mixture into the whipped cream.
- Hollow out the center of each cupcake using a spoon or corer.
- Fill each hollow cupcake with the coconut mousse mixture.
- Top each cupcake with cream cheese whipped cream and sprinkle toasted coconut on top.
Notes
Store unfilled cupcakes in an airtight container for up to three days. Freeze unfilled cupcakes for up to three months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, coconut, dessert, tropical, baking