Chocolate, Almond & Coconut Cupcakes

• 1 pkg. (2-layer size) devil's food cake mix
• 1/8 tsp. almond extract
• 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
• 1/2 cup BAKER'S ANGEL FLAKE Coconut
• 24 PLANTERS Salted Almonds

1. Heat oven to 350F.
2. Prepare cake batter as directed on package, blending extract into batter before spooning into prepared muffin cups.
3. Bake 20 to 22 min.
4. or until toothpick inserted in centers comes out clean.
5. Cool cupcakes in pans 10 min.
6. Remove to wire racks; cool completely.
7. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min.
8. Cut 1/2-inch round piece from top of each cupcake, cutting halfway down into cupcake.
9. Crumble removed cake pieces into crumbs.
10. Reserve 1/2 cup crumbs; discard remaining crumbs.
11. Spoon pudding into holes in tops of cupcakes.
12. Spread each cupcake with frosting.
13. Top with reserved cake crumbs, coconut and nuts.

cake mix, almond extract, cold milk, ready, s angel, almonds

Taken from www.kraftrecipes.com/recipes/chocolate-almond-coconut-cupcakes-182582.aspx (may not work)