Double-Chocolate Coconut Cupcakes

• 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
• 1 cup BAKER'S ANGEL FLAKE Coconut, toasted

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.

cake mix, cold milk, ready, s angel

Taken from www.kraftrecipes.com/recipes/double-chocolate-coconut-cupcakes-183845.aspx (may not work)