I am very happy to report that the cupcakes turned out great and everyone loved the coconut! It was so easy to whip out two different batches the day prior because I borrowed my neighbor’s KitchenAid Mixer. This thing makes me want to bake daily and gives me mixer envy. I should probably break down and buy one myself but that would require baking more than once a year.

If you decide to try either recipe, be sure to post your comment below and let me know how it turns out. If you are wondering, my apron does in fact say Desperate Housewife. You can thank my mom for this, it was a wedding gift!

Tip:
1. Bake cupcakes 1 -2 days prior and store in tupperware containers.
2. Prepare the frosting the day of and add to the cupcakes a few hours before serving; bring to room temp.
3. It is much easier to control the batter  if you put in a Ziploc bag to fill cups. Simply cut the tip off one corner and squeeze batter until cups are half full.
4. I also do this with the frosting. Cut the tip off one corner and squeeze frosting on top of cake in a circular motion.

Ina Garten’s Coconut Cupcakes

Ingredients•3/4 pound (3 sticks) unsalted butter, room temperature
•2 cups sugar
•5 large eggs at room temperature
•1 1/2 teaspoons pure vanilla extract
•1 1/2 teaspoons pure almond extract
•3 cups flour
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon kosher salt
•1 cup buttermilk
•14 ounces sweetened, shredded coconut

Frosting:
•1 pound cream cheese at room temperature
•3/4 pound (3 sticks) unsalted butter, room temperature
•1 teaspoon pure vanilla extract
•1/2 teaspoon pure almond extract
•1 1/2 pounds confectioners’ sugar, sifted

DirectionsPreheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Frost the cupcakes and sprinkle with toasted coconut.

Martha Stewart’s Devil’s Food Cupcakes

Ingredients
•3/4 cup unsweetened Dutch-process cocoa powder
•3/4 cup cold coffee
•3 cups all-purpose flour
•1 teaspoon baking soda
•1 teaspoon baking powder
•1 1/4 teaspoons coarse salt
•1 1/2 cups (3 sticks) unsalted butter
•2 1/4 cups sugar (note: I only used 2 cups)•4 large eggs, room temperature
•1 tablespoon plus 1 teaspoon pure vanilla extract
•1 cup sour cream, room temperature or buttermilk (note: I used buttermilk)
•Chocolate Cream Cheese Frosting
•Chocolate Curls, for decorating (optional) – I did not do

Directions
1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
2.Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
3.Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.
5. To finish, pour frosting in Ziploc bag, cut tip off 1 corner and squeeze on top of each cupcake in a circular motion.

Chocolate Cream Cheese Frosting

Ingredients
•8 ounces (2 sticks) unsalted butter, room temperature
•12 ounces cream cheese, room temperature
•2.5 cups of confectioners’ sugar, sifted
•1/4 cup unsweetened Dutch-process cocoa powder (add more  if you want a richer frosting)
•3/4 teaspoon pure vanilla extract

Directions
1.Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.