For Zippy's birthday I made these Toasted Coconut Cupcakes with Coffee Buttercream Frosting from Vegan Cupcakes Take Over the World. The batter is a bit thicker than the ubiquitous (and awesome) chocolate vegan cupcake recipe that also comes from this book. And I have made other cupcakes that I thought were ultimately just a bit too dense. These fluffed up just fine, however, and they were delicious! I added vanilla extract to the cupcake and almond extract to the frosting, so it was one lovely explosion of chocolate-coffee-almond-vanilla-coconut. Sounds chaotic, but it worked. This recipe's a keeper.
Toasted Coconut Cupcakes with Coffee Buttercream Frosting