Coconut Cupcakes w/ Cocoa-nut French Silk Frosting

Any one who knows me knows that I have been incredibly sick over the last week.  Some of the medicine I'm on makes it hard to sleep, so what do I do when I wake up at 4 am?
Bake a batch of cupcakes!

I stole the recipe for the cakes from Honest Fare, but used standard cups instead of mini.  I got 23.5 cupcakes out of the batter.

The cakes came out sweet and a little spongey.  The texture was amazing--I ate the "runt" immediately while still warm.  The taste of the butter is very apparent, and there's an underlying sweetness of coconut, but it's not overpowering.

I adapted my classic French Silk Frosting to be a Cocoa-nut French Silk.
I used
1 1/2 sticks of butter--softened
3 c. powdered sugar
cocoa powder to taste--I used 2 t
1/2-1 t vanilla
3 T coconut milk--room temperature
shredded coconut to taste--I used 1/4 c.

Cream the butter and 2 c. of the sugar--2-3 minutes.
Add vanilla and coconut milk and beat for another 2 minutes.
Slowly add in the cocoa powder, tasting as you go.  You don't want the cocoa flavor to overpower the frosting.  Beat for 1 minute.
Add remaining sugar and beat for 2 minutes.
Beat in coconut to taste and desired texture.
Garnish with cocoa snow* and more coconut.

*Cocoa snow is cocoa powder and powdered sugar.  No big deal!  Hah.

And...here you go!

The end product was sweet, but none of the flavors were overpowering the others.  The cake was very spongey, like I said, so it contrasted with the very light frosting.  I might make the frosting without any coconut in it next time b/c apparently my daughter hates it.  Hah.
You can't win them all.  Who gets cupcakes for breakfast anyway?