Chocolate Angel Cupcakes With Coconut Cream Frosting
- 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
- Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing.
- Fill foil- or paper-lined muffin cups two-thirds full. Bake at 375u0b0 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.
- 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.
angel food cake mix, baking cocoa, sour cream, sugar, coconut, topping, coconut
Taken from www.tasteofhome.com/recipes/chocolate-angel-cupcakes-with-coconut-cream-frosting/ (may not work)