Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream

(Adapted from Lorie at Rice and Beans and other fine things)

2 (14-ounce) cans sweetened condensed milk, divided

1 (18.25-ounce) box yellow cake mix

Ingredients to make the cake

1 teaspoon coconut extract

1 (12-ounce) can evaporated milk

1 (13.5 ounce) can coconut milk (not cream of coconut)

2 sticks butter, softened to room temperature

3 cups powdered sugar

About 1 cup shredded, flaked coconut, toasted

1. Preheat oven to 425 degrees.

To make the dulce de leche: pour 1 can of the sweetened condensed milk in a glass pie plate or similar size glass casserole dish; cover with foil. Place the pie plate in a large roasting pan where it can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes or until caramel colored. Let cool completely. The dulce de leche will be thick, but this is okay. It will blend into the frosting perfectly.

2. Mix up cake according to package directions using recommended ingredients and adding 1 teaspoon coconut extract to the batter. Pour into paper lined cupcake pans filling about 3/4 full. Bake according to package directions.

3. While cupcakes are baking, whisk together the remaining can of sweetened condensed milk, the evaporated milk, and the coconut milk. When cupcakes come out of the oven, inject each of them with the milk mixture using an injection needle and about 1/2 to 3/4 ounce in each cupcake. Cool completely before frosting. Meanwhile, toast coconut.

4. To make the frosting, beat the butter on high speed until light and fluffy. Add the dulce de leche and beat until smooth. Add the powdered sugar, 1 cup at a time and beat until smooth and light and fluffy.

5. Frost cupcakes generously with frosting, then sprinkle with toasted coconut. Keep refrigerated.