Coconut chocolate chip cupcakes

These cupcakes blend two of my all time favorites coconut & chocolate chips...yum. I was concerned about using coconut extract I tried McCormicks and the flavor tasted natural. I was afraid it might taste really artificial but I have to say I was happy with it. So here goes:

     

   * 3/4 cup butter
   * 1 1/2 cups sugar
   * 2 eggs
   * 1 1/2 teaspoons coconut extract
   * 1/2 teaspoon vanilla extract
   * 2 1/2 teaspoons baking powder
   * 1/4 teaspoon salt
   * 2 1/2 cups flour
   * 1 1/4 cups coconut milk
   * chocolate chips as much as you like I used about 3/4 bag 

You could also add shredded coconut I thought it might have too much texture with the chips so I didnt use it I wanted a smooth cake except for the chips.    

       

      Preheat oven to 375 degrees.
      Cream butter at medium speed until smooth, add sugar and beat until well.
      Add two eggs, beat until smooth.
      Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl  Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven. Makes 24 regular size or approx 10 jumbo size.

                                    

        

    Here is a nice frosting that I have been using, thanks Brigitte!

    1 cup of butter, 4 cups of powdered sugar, a tablespoon or two of milk if needed, and 1-3 teaspoons of some flavor extract.

     I used coconut milk instead of milk and used the coconut extract as flavor.