Name: Coconut Cupcakes with White Chocolate Cream Cheese Frosting
Yield: 15 cupcakes
Ingredients: 1 1/2 sticks unsalted butter (room temperature); 1 cup sugar; 3 large eggs at room temperature; 1 1/2 teaspoons pure vanilla extract; 1 1/2 cups flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/2 cup buttermilk; 4 ounces sweetened (shredded coconut); 15 white truffles (see notes); 4 oz. good quality white chocolate (melted and cooled to room temperature); 1/2 cup 1 stick unsalted butter, room temperature; 8 oz. cream cheese (slightly colder than room temperature); 2 1/2 cups 300g powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons heavy cream; Extra coconut (if desired, for sprinkling)