My husband loves his mother's coconut creme pie. I'm not going to try to compete with that. It's a no win for me...or for my husband. Who do you tell that the other's was better? All I will say about that is he LIVES with me.
Ok...back to the cupcakes.
Step 1: line a baking sheet with parchment paper or Silpat. Spread a layer do coconut on the sheet and toast it up. I did about 250 degrees Fahrenheit just until it turns brown and...we'll toasty.
Step 2: Make the creme filling. I cheated when I made this and used instant vanilla pudding. I'm sure using the creme designed for the coconut creme pie would make it even better. At any rate, I added a handful of untasted coconut to the pudding.
Step3: Make your cupcakes. Again, I'm such a cheater. I was just experimenting so I used a regular vanilla box cake mix. I do boost my box cakes by adding an additional egg, substitute butter for the vegetable oil and substitute milk for the water. It makes a big difference in the taste.
Step 4: Once your cupcakes are completely cool, dig out the center of each cupcake and fill with the pudding.
Step 5: Add a buttercream frosting (any white buttercream will do). Then, sprinkle the toasted coconut on the top.
As hard as it is to believe...I do not like coconut. Do you remember the Whitman candy sampler? The one without the little guide? Yep...nothing was a bigger disappointment in my young life than biting down on what I thought was a peanut butter filled candy and finding coconut. Ugh! Anyway, since I don't have any way of confirming that these are good personally, I had to enlist the help of my dear husband. He could not stop eating them. He didn't try to compare them to his mother's pie, but he obviously thought they were good. He gets to stay!
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