Ingredients

• all-purpose flour - 1 ½ cups
• granulated sugar - 1 cup
• unsweetened cocoa powder - ½ cup
• baking powder - 1 tsp
• baking soda - ½ tsp
• salt - ¼ tsp
• eggs - 2 large
• milk - ½ cup
• vegetable oil - ½ cup
• vanilla extract - 1 tsp
• boiling water - 1 cup
• shredded coconut - 1 cup
• butter - ½ cup
• powdered sugar - 3 cups
• coconut extract - 1 tsp

Instructions

1. 1.

   Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. 2.

   In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. 3.

   Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.

4. 4.

   Stir in boiling water until the batter is smooth; it will be thin.

5. 5.

   Fold in shredded coconut gently.

6. 6.

   Pour the batter into the prepared cupcake liners, filling each about 2/3 full.

7. 7.

   Bake for 18-20 minutes or until a toothpick inserted comes out clean.

8. 8.

   Remove from the oven and let cool completely on a wire rack.

9. 9.

   For the frosting, beat the butter in a bowl until creamy.

10. 10.

    Gradually add powdered sugar and mix until smooth.

11. 11.

    Add coconut extract and mix until well combined.

12. 12.

    Frost the cooled cupcakes with the coconut frosting and sprinkle additional shredded coconut on top if desired.