1 1/4 cup water
1/2 C. canola oil
3 eggs
1 / 2 7 oz. pkg. coconut
Frosting
8 OZ. cream cheese
4 cups powder sugar
1 T Butter
1/4 cup half and half
1 small bag egg shaped candy
Mix together cake mix, water, oil, and eggs in a large bowl until well combined. Place liners in cupcake pans. Fill each liner about 1/2 way. You should have enough for 24 cupcakes. Bake at 350 for 18-24 minutes. Your cupcakes will be done when a toothpick comes out clean. Remove from oven to cool. While still warm, make a small indention in the middle of each cake for the candy placement later.
While cupcakes are cooling, you can toast your coconut. Heat oven to 400 and place coconut in oven on a cookie sheet. Cook for 3 minutes and check to make sure it isn't burning. Watch closely until the coconut is lightly toasted. Remove from oven and let cool.
While your coconut cooling, you can make your frosting. Combine the cream cheese, powder sugar, butter and half and half in a bowl. Mix with a hand mixer until well combined.
To assemble your cupcakes, frost each one with a small amount of frosting. Sprinkle with coconut and put 3 egg shaped candies in the indentation you made earlier. Your cupcakes are done and ready to enjoy!
