Directions:
- Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing.
- 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.
- 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. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.33 Kcal (487 kJ) | ||
| Calories from fat | 40.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 7% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 8.37mg | 0% | |
| Potassium | 44.87mg | 1% | |
| Total Carbs | 18.01g | 6% | |
| Sugars | 10.17g | 41% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 1.25g | 3% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1mg | 5% | |
| Calcium | 4.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 430.28 Kcal (1801 kJ) | ||
| Calories from fat | 149.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.57g | 7% | |
|---|---|---|---|
| Cholesterol | 1.53mg | 0% | |
| Sodium | 30.98mg | 0% | |
| Potassium | 165.96mg | 1% | |
| Total Carbs | 66.6g | 6% | |
| Sugars | 37.61g | 41% | |
| Dietary Fiber | 9.57g | 10% | |
| Protein | 4.63g | 3% | |
| Vitamin C | 0.6mg | 0% | |
| Iron | 3.6mg | 5% | |
| Calcium | 16.2mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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