Chocolate Angel Cupcakes with Coconut Cream Frosting |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Sweeten any meal with these fun, frosted chocolate cupcakes that take just minutes to make. The finger-licking flavor packs far fewer calories and fat than traditional desserts! âMANDY RIVERS, LEXINGTON, SOUTH CAROLINA Ingredients:
1 package (16 ounces) angel food cake mix |
3/4 cup baking cocoa |
1 cup (8 ounces) reduced-fat sour cream |
1 cup confectioners' sugar |
1/8 teaspoon coconut extract |
2-1/2 cups reduced-fat whipped topping |
3/4 cup flaked coconut, toasted |
Directions:
1. Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing.
2. 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. 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.
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