1 box Chocolate Cake Mix (Pick your favorite one)
4 eggs
1 1/3 cup melted butter
1 small pkg. chocolate instant pudding
1 cup milk
1/2 cup sour cream
2 teaspoons coconut extract
Coconut Topping:
1/4 cup butter, softened
8 oz cream cheese, softened
1 1/2 cups shredded coconut
1 teaspoon coconut extract
3-4 cups powdered sugar
2 cups chocolate Melts
sliced almonds
Preheat oven to 350 degrees and line pans with cupcake liners. Sift cake mix into a bowl and set it aside. In a large bowl, gently whisk eggs, butter, milk, sour cream and extract together. Add cake mix and pudding mix, stir until combined. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
Topping: Beat butter and cream cheese until smooth. Add shredded coconut and extract, mix again. Slowly add powdered sugar until you reach your desired consistency. Pipe your topping onto cooled cupcakes. Smooth out the topping.
Place chocolate melts in a microwave-safe bowl and melt and stir until smooth. Dip cupcakes into chocolate and then sprinkle almonds on top. Do it quickly before the chocolate cools.
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