Double-Chocolate Coconut Cupcakes – a delicious recipe with cake mix, cold milk, ready, 'S ANGEL. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Prepare cake batter as directed on package.
3
Pour batter into 24 paper-lined muffin cups.
4
Bake 20 to 22 min.
5
or until toothpick inserted in centers comes out clean.
6
Cool in pans 10 min.
7
; remove to wire racks.
8
Cool completely.
9
Beat pudding mix and milk in bowl with whisk 2 min.
10
Cut 1/2-inch round piece from top of each cupcake, cutting halfway down into cupcake.
11
Place pudding in piping bag with plain tip.
12
Gently remove 1/2-inch cake piece from center of each cupcake using small round cookie cutter; discard removed cake piece.
13
Spoon pudding into holes in tops of cupcakes.
14
Spread each cupcake with frosting.
15
Top with coconut.
360
kcal
Calories
16
g
Fat
35
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 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, and more.
Yes, Double-Chocolate Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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