A letter of apology

Dear Coconut,

I'm sorry for all of the horrible things I've said about you over the years. When I said I didn't like you, I was young and naive and didn't understand your complexities and sophistication. I have seen the error of my ways. I have renounced my childish ways and vow to never slander your good name from here on out. I now see that I can no longer deny you attention in my kitchen, especially because you are such dear friends with my long time love, dark chocolate. Can you ever forgive me, coconut? Is here hope for us, yet?

DARK CHOCOLATE CHIP COCONUT CUPCAKES

This Dark Chocolate cupcake batter OR the following:

1 box of dark chocolate fudge cake mix (and ingredients to make it)
1 cup mini chocolate chips
1 tsp vanilla
2 TBS cocoa

Either make the batter I have linked or mix the cake mix, ingredients listed on the box, chocolate chips, vanilla and cocoa. Mix for 2 minutes. Line muffin cups with cupcake liners. Fill liners 2/3 full and bake at 350 for 20-22 minutes. Cool completely.

1 cup butter
4 cups powdered sugar
1/2 cup coconut milk
1/2 tsp vanilla
3 cups shredded sweetened coconut


In a small saucepan, heat coconut milk to a simmer and stir constantly. Reduce coconut milk by half. Set aside and let cool. With your whipping attachment, whip butter. Add vanilla. Add powdered sugar one cup at a time, alternating with cooled coconut milk. When combined, whip for 3-4 minutes on high. If frosting is too soft to pipe, add powdered sugar 1/4 cup at at time until right consistency is reached. If too stiff, add 1 TBS milk until reached.

Pipe onto cupcakes and take handfuls of coconut and press into still wet, soft frosting. Allow a few minutes for frosting to set, serve, and take back everything you ever said about coconut.