How to make filled coconut marshmallow cuppies for your roommate’s birthday:

First, find an extra deep cupcake tin and fill it with their favorite flavor cake. This mega tin happened to be a block away from my house in a friend’s well-equipped kitchen.

Next, mix together a secret delicious WOW factor filling. In this case, coconut Cool Whip (half a can of Coco Lopez pina colada mixture and a whole tub of whipped cream). Yes, the Coco Lopez doesn’t look like something you should be putting in a cupcake, but I promise it’s just sugar and coconut. Actually, I have no idea what it is. Let’s not worry about that.

CAREFULLY drill holes in the top of your massive cupcakes (drill=cut), empty the contents (good for impatient nibblers), and fill with your mixed cocolopezwhip (should be pretty melted by now, so you can just spoon that stuff right in).

Deposit your frosting into a zip-top bag, cut off the corner with some scissors and start piping a hat on your open-wound cuppies. You’ll need quite a bit of frosting to cover the holes, but no worries if you mess up, you can cover all your errors with decorative elements. I stuck with the colorless theme and covered the sides with shredded coconut and the top with a mound of mini marshmallows.

Just don’t press too hard on your embellishments…remember, there’s a secret inside that would love to get out via an any inconvenient cracks or punctures you decide to create. Quickly refrigerate to keep the insides…inside. Then gift, sing, consume and tell the birthday boy how messy these were to make.

FYI: You don’t need more than 5 of these. Please do not make more.

Matter of fact, you don’t need more than one. One is enough.

Also: Coco Lopez Whip is GREAT on strawberries.

**Title of this post inspired by “Aunt Jemima!! (the pancake song),” one of the greatest cooking videos of all time (yes, these cupcakes instructions should have been sung and presented in poor stop motion, but I just can’t compete):