Chocolate Swirled Coconut Cupcakes for the Birthday Boy!

Chocolate Swirled Coconut Cupcakes-9On Friday, little Miles turned one.  How a his first year went by so quickly baffles me.  To think this time last year I was snuggling a very sleepy, very tiny, new born baby boy makes my heart burst a little.  I loved that new born baby stage.  

But one year old Miles is pretty incredible too.  And so much fun.  We still can’t get enough his forever giving smiles.  

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At one year old, he loves blueberries, and chomps at the bit when he sees them.  

He loves music, and scoots and twists around the room when it’s playing.  

He likes to pick on his older brother….I thought it’d would be the other way around.

He bear-crawls everywhere and is so dang speedy.  He shows no real interest in walking.

Or cupcakes either.  He never did eat the thing.  But sure looked cute looking at it.  Maybe just Owen 

chocolate swirled cupcakesI adapted the cupcake base from Your Cup of Cake (because Lizzy’s cupcakes are always amazing!).  I used a yellow cake mix with coconut oil to give them the perfect touch of coconut flavor!  It made them really soft and tender too.  Then I melted some chocolate chips and swirled into the cupcake batter as well.  Kind of fun! 

Chocolate Swirled Coconut Cupcakes-14A big old swirl of Vanilla Bean Cream Cheese Frosting with a sprinkle of mini chocolate chips just seemed like the right thing to pile on top of these babies.  And even though Miles wanted nothing to do with them, we celebrated my brother-in-law’s birthday last weekend as well, and they disappeared.  Thankfully.

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Chocolate Swirled Coconut Cupcakes w/ Vanilla Bean Cream Cheese Frosting
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Ingredients
  1. 1 box yellow cake mix
  2. 3 eggs
  3. 1/2 cup melted coconut oil, cooled
  4. 1/2 cup sour cream
  5. 3/4 cup milk
  6. 1 tsp vanilla bean paste or vanilla extract
  7. 1/2 cup milk chocolate chips
  8. 1 (8oz) package of cream cheese, soft
  9. 1/4 cup butter, soft
  10. 1 1/2 tsp vanilla bean paste
  11. 3-4 cups powdered sugar
  12. 2-4 tbs milk or whipping cream
  13. 1/2 cup mini chocolate chips
Instructions
  1. Preheat oven to 350. Line a cupcake pan with liners and set aside.
  2. In a mixing bowl combine cake mix, eggs, coconut oil, sour cream and milk and stir until just combined.
  3. Fill each cupcake liner 1/2 full with cupcake batter.
  4. Microwave 1/2 cup milk chocolate chips together until melted. Spoon a heaping teaspoon into the center of each cupcake. Swirl chocolate into the batter using a tooth pick.
  5. Bake for 20-25 minutes or until a tooth pick inserted comes out clean.
  6. Let cool before frosting.
  7. For the frosting beat cream cheese and butter together until creamy. Beat in vanilla bean paste, then slowly start mixing in powdered sugar, alternating with one tablespoon of milk or whipping cream at a time. Once all mixed in, beat for several minutes until thick and fluffy.
  8. Pipe onto cupcakes and top with a sprinkle of mini chocolate chips.
Notes
  1. cupcake recipe adapted from Your Cup of Cake
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