Chocolate Angel Cupcakes with Coconut Cream Frosting

Total Time Prep: 15 min. Bake: 15 min. + cooling
Yield 2 dozen
Test Kitchen Approved
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! —Mandy Rivers, Lexington, South Carolina

Ingredients

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

Nutrition Facts

1 cupcake: 142 calories, 3g fat (2g saturated fat), 3mg cholesterol, 154mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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! —Mandy Rivers, Lexington, South Carolina
Recipe Creator

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