Choc Coconut Cupcakes

I found this cake over at TK and turned it into cupcakes of course. I love coconut and these are almost like a little "Mounds" candy bar. The original recipe used a bundt pan and just did a tunnel of filling instead. I like both ways but these are perfect for Big Daddy to pass out to hungry co-workers that are burning the mid-night oil. Sending them to work helps me keep my "mounds"(or muffin tops as some of you call them) under control, know what I mean? ;)

2 1/2 c sugar divided
1 c vegetable oil
3 lg eggs (one is for filling)
3 c flour
3/4 c cocoa powder
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 c brewed coffee (you can use water instead)
1 c buttermilk
2 tsp vanilla extract (one for filling)
8 oz cream cheese, softened
1/2 c flakes coconut

Preheat oven to 350º
Beat 2 c sugar, oil and 2 eggs in mixer at high speed for about 1 minute - set aside. Combine flour, cocoa, baking powder, baking soda and salt. Add coffee and buttermilk. Gradually add flour mix and your coffee mix to your oil mixture. Beat at medium speed for 3 minutes. Stir in vanilla.
Pour half of batter into lined cupcake tins. Using a small spoon I added a dollop of coconut mix then top each one with more chocolate cake batter. Don't worry if it spreads, it will still taste wonderful and you can't see through paper liner anyways:)
Bake at 350º for about 27 minutes, they are done when toothpick comes out with clean. Cool in pan for 10 minutes then completely on wire rack. You can drizzle them with melted chocolate or frost them. I frosted mine with chocolate and vanilla swirled together, and yes I used canned frosting.
If you are doing a bundt cake just bake at 350º for about 1 hour or until cake tester comes out clean.
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