Chocolate Coconut Cream Cupcakes.

INGREDIENTS

1 1/2 cups

all-purpose flour

1/2 cup

unsweetened cocoa powder

1 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

1 cup

sugar

large egg

1/3 cup

oil

2 tbsp

melted butter

2 tsp

vanilla extract

1 tsp

coconut extract

1 cup

full-fat canned coconut milk

1/2 cup

mini chocolate chips

coconut whipped cream

2 cans

full-fat coconut milk, refrigerated overnight

2 tbsp

powdered sugar

1/4 tsp

vanilla extract

for topping:

toasted coconut flakes

mini chocolate chips