Chocolate Coconut Rum Cupcakes

• Cupcakes:
• 2 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup cocoa powder
• 1/2 cup melted butter
• 1 cup buttermilk
• 1 teaspoon vinegar
• 1/3 cup coconut rum
• Frosting:
• 1 8 oz. package cream cheese*
• 1/2 stick butter*
• 1 1/2 cups sugar
• 3 tablespoons coconut rum
• 1 package shredded coconut
• *for best results, cream cheese and butter should be room temperature

1. Cupcakes:
2. Preheat oven to 350 degrees. In a small bowl, combine flour, sugar, baking soda, salt, and cocoa powder (I like to use Green & Black's organic cocoa powder because of its rich taste). In a larger bowl, combine melted butter, buttermilk, vinegar, and coconut rum. Beat with an electric mixer until batter is smooth. Fill cupcake liners 3/4 of the way full and bake for 25 minutes or until a toothpick comes out clean.
3. Frosting:
4. With an electric mixer, beat cream cheese, butter, sugar, and coconut rum in a bowl until there are no cream cheese lumps left (it helps to microwave the cream cheese a little bit first). Frost cupcakes. Sprinkle on shredded coconut.
5. Let sit in freezer for a couple hours and then enjoy with a big glass of milk!

flour, sugar, baking soda, salt, cocoa powder, butter, buttermilk, vinegar, coconut rum, frosting, cream cheese, butter, sugar, coconut rum, coconut, cream cheese

Taken from www.epicurious.com/recipes/member/views/chocolate-coconut-rum-cupcakes-50086867 (may not work)