Coconut Nest Cupcakes for Easter

I saw these adorable little guys on The Recipe Club and knew I had to try them! They were soooo good! I doubled the recipe and ate way too many, but we shared lots of them too :-). They weren't even hard to make, especially since I used store bought frosting (I have bad luck with frosting), but they look super impressive. The kids LOVED helping with them and then eating them when we were finished.

Ingredients:
8 oz cream cheese, softened (when I doubled I used 1 regular and 1 lowfat)
1/4 cup oil
2 eggs
1 cup water
1 boxed white cake mix
1 tsp vanilla

1 can cream of coconut (I found a Goya can of these in the international aisle of our grocery store)
prepared whipped cream (I used a tub of Duncan Hines fluffy cream cheese frosting)
2 cups toasted coconut
1 bag candy eggs

Directions:
In a large bowl, with an electric mixer, cream together cream cheese, oil & eggs until smooth. beat in water, cake mix & vanilla. spoon into lined cupcake pans, filling about 2/3 full.
bake at 350 degrees for 18-22 minutes.

Pour cream of coconut into a small bowl. stir until all combined.
while cupcakes are still hot, poke a few holes into the top of the cupcake with the back of a wooden spoon. spoon cream of coconut over each cupcake one tablespoon at a time, you might have to use your spoon to guide into the hole.
let cool completely before decorating. when cooled, spread whipped cream onto the cupcake. sprinkle with toasted coconut & top with candy eggs.

my crazy helpers :-)