Coconut, vanilla and a little chocolate make up just the right sweet cupcake bite for Easter Sunday's dessert. It's one of my favorite combinations. Of course you must have the "right" chocolate. And in this case it's Cadbury mini chocolate eggs. If it's possible the only thing that could make this recipe better is if you toasted the coconut. Total bliss! In the meantime, try it out. There's still time to make this tasty treat.
1 box of vanilla cake mix
1 - 14 ounce bag of sweet shredded coconut
2 to 3 16 oz containers of whipped cream cheese frosting
1 - 16 ounce bag of chocolate candy eggs
Preheat oven 350°
Line mini-muffin tins with mini-cupcake liners.
Follow directions on the back of the cake mix box.
Add 1/2 of the coconut to the prepared cake mix batter, mix thoroughly.
Spoon batter into lined muffin tins filling each one 2/3rds full.
Place muffin tins on the center rack of oven and bake for 1-17 minutes until golden or toothpick inserted in the center of the centermost cupcake comes out clean. Remove cupcakes and place on a wire rack to cool.
Frost each cupcake with 1-2 Tbls of cream cheese frosting.
Sprinkle a bit of the remaining coconut on frosted cupcakes and add one chocolate egg/piece.
Arrange on your favorite dessert platter and serve.
Yields 6 dozen mini cupcakes.