Cake base: preheat the oven to 180 ° c traditional heat. In a bowl, combine the whole egg and the yolk, the brown sugar, the pineapple juice, the coconut milk, the liquid vanilla extract, a few drops of coconut flavoring, then the melted butter. In another container, mix the dry ingredients: flour, baking powder, salt. Incorporate the liquid ingredients into the dry ingredients in several batches (mix well in each). Place cupcake boxes in a rigid muffin pan, then line the boxes with the dough, no more than 3/4. Bake for 23 minutes, the top should be golden.

Pineapple heart: drain the pineapple and put it in a blender. Hollow out each cupcake by hollowing out the heart (but keeping the hat!) And garnish with mixed pineapple. Put the hat back on each cupcake.

Creamy coconut frosting: In the bowl of the food processor, combine the Philadelphia® and mascarpone. Add the vanilla and a few drops of coconut flavoring. Gradually incorporate the icing sugar. Whisk until you obtain a homogeneous and smooth mixture. Line a pastry bag with this icing and decorate the cupcakes.