Chocolate, Almond & Coconut Cupcakes

1. 1

   Heat oven to 350F.

2. 2

   Prepare cake batter as directed on package, blending extract into batter before spooning into prepared muffin cups.

3. 3

   Bake 20 to 22 min.

4. 4

   or until toothpick inserted in centers comes out clean.

5. 5

   Cool cupcakes in pans 10 min.

6. 6

   Remove to wire racks; cool completely.

7. 7

   Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min.

8. 8

   Cut 1/2-inch round piece from top of each cupcake, cutting halfway down into cupcake.

9. 9

   Crumble removed cake pieces into crumbs.

10. 10

    Reserve 1/2 cup crumbs; discard remaining crumbs.

11. 11

    Spoon pudding into holes in tops of cupcakes.

12. 12

    Spread each cupcake with frosting.

13. 13

    Top with reserved cake crumbs, coconut and nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.