Chocolate Chip Cake with Coconut Buttercream Frosting

 Sydney’s Crazy Chocolate Chip Cupcakes
        by request from the Swap 

1 2/3 cups flour

1 small package instant chocolate pudding

1 cup sugar

¼ cup cocoa

1 teaspoon baking soda

½ teaspoon salt

1 cup water

½ cup canola oil

½ cup sour cream

1/3 cup milk

1 Tablespoons vinegar

1 teaspoon vanilla

¾ cup semi-sweet mini chocolate chips 

In a bowl, sift together dry ingredients. In another bowl, mix wet ingredients together then gently combine with dry mixture. Fold in chocolate chips. Pour into a well-greased and floured pan. Hint: Spray cupcake liners with non-stick cooking spray. 

Bake at 350 degrees. Mini cupcakes: 15-17 minutes, Cupcakes: 20-22 minutes, Bundt cake: about 30 minutes 

Coconut Buttercream Frosting 

1 cup butter, softened

¼ cup coconut milk

1 teaspoon coconut extract

1 lb. powdered sugar 

In large bowl, cream butter with electric mixer. Add coconut extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add coconut milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. 

P.S. This frosting is a work in progress. What it really needs is Coco Lopez (cream of coconut.) Does anyone know where to find it?