Chocolate Angel Cupcakes with Coconut Cream Frosting
Recipe information
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Cooking:
15 min.
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Servings per container:
2
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Source:

Ingredients for - Chocolate Angel Cupcakes with Coconut Cream Frosting

1. 1 package (16 ounces) angel food cake mix -
2. 3/4 cup baking cocoa -
3. 1 cup reduced-fat sour cream -
4. 1 cup confectioners' sugar -
5. 1/8 teaspoon coconut extract -
6. 2-1/2 cups reduced-fat whipped topping -
7. 3/4 cup sweetened shredded coconut, toasted -

How to cook deliciously - Chocolate Angel Cupcakes with Coconut Cream Frosting

1. Stage

Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing.

2. Stage

Fill foil- or paper-lined muffin cups two-thirds full. Bake at 375° for 11-15 minutes or until cake springs back when lightly touched and cracks feel dry. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Stage

For frosting, in a large bowl, combine the sour cream, confectioners' sugar and extract until smooth. Fold in whipped topping. Frost cupcakes. Sprinkle with coconut. Refrigerate leftovers.

4. Stage