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1
Preheat oven to 350 degrees F.
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2
Mix coconut milk, butter, egg, vanilla, coconut extract and Creme de Cacao until well blended. Set aside.
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3
In a separate bowl, combine the dry cupcake ingredients (except chocolate chips) and mix well.
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4
Combine wet and dry ingredients, stirring until you have a smooth moist batter.
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5
Stir in chocolate chips. I used a mix of dark, milk, bittersweet, white and caramel, as that is what I had on hand, but feel free to use any combination of the above.
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6
Fill lined muffin tins 3/4 full and bake for 15 minutes if making mini-cupcakes, or 20 minutes for regular sized ones. They are done when a toothpick comes out clean (discounting melted chocolate chips).
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7
Let cool completely.
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8
For Icing: (optional but YUMMY!)
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9
Combine softened butter, vanilla, coconut extract, coconut milk and Creme de Cacao in bowl of a mixer. Once combined, slowly blend in sifted powdered sugar. If, like me, you are a little too generous with the Creme de Cacao, you may have to add a little extra powdered sugar. Blend on high until peaks begin to form. I found this icing piped well.
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10
Warning: These are very sweet and addictive, but I find that the mini-cupcake is a perfect size to enjoy a treat without feeling too guilty.
