• PREP: Preheat the oven to 350 degrees F (176 degrees C) and line a cupcake pan with liners. This recipe makes 24 cupcakes. Set aside.
• BATTER: In a large bowl, whisk the eggs with a fork. Add in the sour cream, canola oil, and vanilla extract. Stir until completely combined. Add in the cake mix and pudding mix, stirring a few times to moisten. Add in the water and mix until just combined.
• FILL MUFFIN TINS: Fill cupcake liners 3/4 the way full. (The batter should yield a full 24 cupcakes so divide evenly.)
• BAKE: Bake cupcakes, only 1 tray at a time, in the center of the oven, for 18-23 minutes or until a toothpick (or fork) when inserted in the center of a cupcake comes out clean or with a few moist crumbs. When lightly touching the top of the cupcake, it should bounce back. Remove and let the cupcakes cool in pan for 5-10 minutes before removing to a wire cooling rack to finish cooling completely
• TOAST COCONUT: Meanwhile, Place 2 cups of coconut flakes in a large skillet. Cook over medium heat, stirring constantly, until the flakes are mostly golden brown. Remove and allow to cool.

Cream Cheese Frosting and Assembly

• FROSTING: Meanwhile, prepare the frosting. Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth. Mix in vanilla extract and salt. With the mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. Chill the frosting while the cupcakes finish cooling. (Note: adding the powdered sugar all at once could result in a dust storm of powdered sugar all over your kitchen!)
• FROST CUPCAKES: Frost completely cooled cupcakes with cream cheese frosting. Sprinkle 2 tablespoons of toasted coconut over the cupcakes. Gently press in the coconut to get it to fully adhere to the frosting.
• ADD CANDIES: Place a bit of frosting on the bottom of an M&M and press into the cupcake. Place 3 M&M's on each cupcake.