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1
To make cupcakes, preheat oven to 350F and line 24 muffin cups with liners.
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2
Whisk together flour, baking powder, baking soda, salt and ground coconut in a mixing bowl and set aside.
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3
In a measuring cup combine coconut milk, oil and vanilla extract, set aside.
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4
In a large mixing bowl beat butter and sugar with an electric mixer until light and fluffy.
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5
Add eggs, one at a time to the butter/sugar mixture, beating well after each addition.
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6
Add flour mixture and milk mixture in alternating batches, beginning and ending with the flour mixture and beat until combined.
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7
Spoon batter into cupcake liners and bake for 20 minutes or until golden and toothpick inserted in the center comes out clean.
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8
While the cupcakes are baking prepare the filling.
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9
In a mixing bowl beat cream until whipped cream is formed, about 7 minutes.
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10
Mix in the finely chopped mango and set aside.
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11
While cupcakes are cooling, make mango buttercream.
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12
In a mixing bowl cream together mango and butter.
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13
Add powdered sugar slowly until everything is incorporated and smooth (add more powdered sugar if necessary to achieve the consistency desired) and set aside.
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14
Once cupcakes are completely cooled, make a hole in the center of each cupcake using a plunger (an apple corer works wonders too!) reserving tops.
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15
Pipe in mango cream to the center of each cupcake and return top to cupcake.
