Ice cream. It all started with ice cream.

Okay, this isn’t ice cream — but it’s close. Maybe even better, depending on your mood. Are you the kind of person who reaches for a pint after a rough day, or someone who wants to shove your face into a cupcake to celebrate? Both are valid dessert states of mind, and they matter.

I fall into the face-smashing club more often than not. Food is social and exciting, and it’s usually the first thing I plan for celebrations. I suppose the point is that I eat my emotions, and they almost always taste delicious.

Case in point: a recent Tuesday when I visited a friend and sampled several flavors at Jeni’s Ice Cream. After many samples I chose the tres leches cake flavor and declared it one of the best decisions of my life. Coconut-soaked cake, toasted coconut, vanilla ice cream, cherries — it haunted me until I recreated it.

If you’ve ever made tres leches cake, you know the technique: bake a light cake, then pour a mixture of three milks over it so it soaks through. Cupcakes present a challenge because their tops are domed rather than flat, which makes evenly soaking them trickier. Sometimes they even sink a bit during baking — it happens.

This is a project that requires patience and a gentle hand. If you’re impatient like me, I have tips and tricks to make the process smoother — and a few survival suggestions to keep you entertained while you wait.

My quick, tongue-in-cheek prep checklist:

Find a comfortable spot to work where you can sit and move freely.
Set out a few glasses of wine (or your preferred beverage) to sip while you spoon or inject milk into the cupcakes — it helps pass the time and makes the process more enjoyable.
Put on upbeat music and keep a smile handy. Dessert-making should be fun.

If you love the cupcake trend and the idea of single-serving tres leches desserts, these are for you. If you get overwhelmed by layer cakes with their crumb coats and complicated decorating steps, cupcakes are a forgiving alternative. If you prefer, you can always make this as a single 9×13 tres leches cake instead — it’s equally delicious and less fiddly.

These cupcakes were a hit at Easter: soft, deeply soaked cake crowned with a generous swirl of fresh whipped cream, rolled in toasted coconut and finished with a juicy maraschino cherry. They’re face-plant worthy and easy to love.

Coconut Tres Leches Cupcakes

Slightly adapted from Alton Brown

Makes: 12–14 cupcakes

Ingredients

1 1/2 cups all-purpose flour + 1 tablespoon (about 6.75 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
1 cup granulated sugar (8 ounces)
5 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 cup evaporated milk
1 cup sweetened condensed milk
1 cup full-fat canned coconut milk

Whipped cream: 2 cups cold whipping cream + 3–4 tablespoons powdered sugar

Garnish: 2 cups toasted flaked coconut + maraschino cherries

Directions

Preheat oven to 350°F. Line a muffin tin with liners — because these cupcakes will be soaked, use double liners or line twice to prevent leaks.
In a bowl, sift together the flour, baking powder and salt. Set aside.
In a mixer bowl, beat the butter until smooth. Add the sugar and beat on medium-high until light and fluffy, about 2–3 minutes, scraping the bowl as needed.
With the mixer on low, add the eggs one at a time, mixing briefly after each and scraping down the bowl. Add 1 1/2 teaspoons vanilla and 1/4 teaspoon coconut extract, mixing to combine.
Still on low speed, add the dry ingredients in three additions, mixing only until combined and no dry streaks remain.
Portion batter into liners using a 1/4-cup measure or ice cream scoop. Bake 13–15 minutes, until tops spring back to the touch. Cool completely.
While cupcakes cool, whisk together the coconut milk, evaporated milk and condensed milk. Set aside.
To soak cupcakes, choose a method: poke holes with a toothpick or skewer and spoon milk slowly over each, inject with a meat injector or turkey baster, or use a piping bag to channel milk into the cupcake. Slow spooning works reliably but can be messy. After soaking, refrigerate the cupcakes for at least 6 hours or overnight.
For the whipped cream frosting: beat the cold whipping cream until stiff peaks form, then gently fold in the remaining vanilla and coconut extracts and the powdered sugar. Chill until ready to use.
Frost each chilled cupcake with about 1/4 cup whipped cream, smooth or swirl as desired. Roll the tops in toasted coconut and garnish with a cherry. Keep refrigerated; they’ll hold at room temperature for a few hours at a party.

Note: If you prefer fewer steps, bake this batter in a 9×13-inch pan for 20–25 minutes, poke holes, and pour the milk mixture over the whole cake.

Definitely worthy of face-smashing.