Cupcake Diaries – Coconut Creme Pie

Easter has just passed and like many of you, my family got together and had a nice meal together to celebrate the holiday. I was fortunate that my mother volunteered to do all of the cooking and she just made a simple request for me to bring the dessert… well, hello! Cupcake is my middle name!! It was no question what I was going to bring.

The challenging part was trying to decide what sort of delicious cuppy cake I wanted to create this time. Call me crazy but when I think of spring desserts I imagine something light and whipped. When I think Easter bunny I think white and fluffy. It all just came together from there! For this month’s Cupcake Diaries I am featuring these fantabulous Coconut Creme Pie Cupcakes with a coconut mousse (!!) and a light whipped cream icing.

Heaven. In. Your. Mouth.

Trust me on this one.

This is what you’ll need:

For the batter-

• 1 box of white cake mix
• 1 cup of sweetened, shredded coconut
• 3 egg whites
• ¾ cup coconut milk
• ½ cup vegetable oil
• ½ cup sour cream
• 1 tsp coconut extract
• 1 tsp baking powder

For the mousse-

• 1 small package of instant vanilla pudding
• ¾ cup milk
• 1 tsp coconut extract
• 1 cup heavy whipping cream
• ¼ cup confectioners sugar

For the frosting-

• 8oz cream cheese
• 2 cups heavy whipping cream
• 1 cup confectioners sugar

Instructions:

1. Combine all ingredients for the batter and beat well until combined. Batter will be chunky. Divide mixture into 24 cupcake liners and bake at 350 degrees F for 16 minutes, checking to make sure the cupcake is completely cooked by inserting a toothpick to the middle of the cake. It it pulls out clean, they are done.

2. Allow cupcakes to cool completely. While doing so, you can prepare the mousse. Combine the vanilla pudding, milk, and extract and mix until thick. Then set in the refrigerator to set.

3. Set a bowl and whisk in the freezer for a few minutes to chill. Then beat the 1 cup of heavy whipping cream for 4 minutes on medium speed. Add 1/4 cup confectioners sugar and beat on medium high speed until stiff peaks form. You will then remove the pudding mixture from the fridge and gently fold this whipped cream mixture into it. Now here you have your coconut mousse!

4. Remove the middles of each cooled cupcake by using a knife or spoon and scooping out the insides. Then take a spoonful of mousse and fill the insides back up. Don’t be afraid to pack it tightly and even have some mousse overflowing on the top. This will be covered with delicious frosting! 🙂

5. To prepare the frosting, beat the block of cream cheese (just slightly chilled) until it is creamy and smooth. Add 6 tablespoons (from the 2 cups of heavy whipping cream that you have designated for the frosting) of heavy whipping cream to the cream cheese and beat until the mixture is liquidy. This is important to allow the cream to incorporate with the cream cheese smoothly and not create lumps. Then add the remaining whipping cream and beat on medium high speed while slowly adding the confectioners sugar until stiff peaks form.

6. Frost your cuppy cakes!!

In honor of Easter I had to add some bunny ears, of course.

Yum, yum, yum!!

I can’t wait to hear how much you love this recipe!!!! Try it and let me know!

Until next month, y’all…

Happy Snacking! <3