- 3/4 cup sweetened shredded coconut
- 4 ounces cream cheese, at room temperature
- 2/3 cup dulce de leche
- 12 chocolate cupcakes
- Chocolate syrup
In nonstick skillet, toast coconut over medium, stirring often, until golden, about 8 minutes. Using an electric mixer, beat cream cheese and dulce de leche until smooth; frost cupcakes. Top with coconut; drizzle with syrup.