Ingredients
1 3/4 self-rising flour
1/4 cup unsweetened cocoa powder
1 1/2 cups sugar
1 cup unsalted butter, room temperature
2 large eggs
1 tablespoon red food coloring
2 teaspoons vanilla extract
1 cup buttermilk
1 teaspoon distilled white vinegar
1/4 teaspoon baking soda
Frosting:
2 8 ounce packages cream cheese, room temperature
1 1/2 cups powdered sugar
2 cups sweetened flaked coconut (6 ounces)
Preparation
Preheat over to 350 degrees. Line 18 muffin cups with liners. Sift flour and cocoa into small bowl. Using electric mixer, beat 1 1/2 cups sugar and 3/4 cup butter in large bowl until smooth. Beat in eggs 1 at a time, then red food coloring and 1 teaspoon vanilla. Mix in dry ingredients in 3 additions alternately with 2/3 cup buttermilk in 2 additions. Make well in center; pour in remaining 1/3 cup butter, vinegar and baking soda. When bubbles form, stir into batter.
Divide batter equally among cupcakes. Bake until tester inserted into center come out clean, about 20 minutes. Cool 10 minutes; transfer to rack and cool completely.
Frosting: Beat cream cheese, remaining 1/4 cup butter and remaining 1 teaspoon vanilla in medium bowl until smooth. Beat in powdered sugar; fold in 1 cup coconut. Spread frosting on cupcakes, leaving 1/2 inch plain border; sprinkle with remaining 1 cup coconut.
