DOUBLE-CHOCOLATE COCONUT CUPCAKES

Double-Chocolate Coconut Cupcakes image

Double-chocolate cupcakes? Yum! We thought chocolate frosting would be a bit much, so we used vanilla with toasted coconut instead.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 24 servings

Number Of Ingredients 5

Ingredients

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
1-1/2 cups cold milk
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Heat oven to 350°F.
Prepare cake batter as directed on package. Pour batter into 24 paper-lined muffin cups. Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
Beat pudding mix and milk in bowl with whisk 2 min. Cut 1/2-inch round piece from top of each cupcake, cutting halfway down into cupcake. Place pudding in piping bag with plain tip. Gently remove 1/2-inch cake piece from center of each cupcake using small round cookie cutter; discard removed cake piece. Spoon pudding into holes in tops of cupcakes.
Spread each cupcake with frosting. Top with coconut.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 26 g, Protein 2 g