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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. In a large bowl, sift cake mix to remove lumps. Set aside.
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3. Use a whisk to combine, eggs whites, oil, coconut extract, vanilla extract, coconut milk and sour cream. Whisk until smooth.
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4. Add cake mix and stir using a spatula.
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5. Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.
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6. Let cool on cooling racks.
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7. Ganache: When your cupcakes are cooled, place chocolate chips and whipping cream in a heat proof bowl. Microwave for 30 seconds and then stir. Continue to microwave in 10 second increments and stirring in between until it's smooth.
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8. Dip the tops of your cooled cupcakes into the ganache and let set before frosting.
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9. Coconut Cream: Beat butter and cream cheese until smooth. Add coconut extract and then slowly add powdered sugar until you reach your desired consistency.
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10. Pipe frosting onto cupcakes then roll into a bowl of shredded coconut to decorate.
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11. Ta dah! Enjoy!