Jefferson County Recipe of the Day: Chocolate Angel Cupcakes with Coconut Cream Frosting

Top your meal off this Memorial Day Weekend with this awesome dessert!

Chocolate Angel Cupcakes with Coconut Cream Frosting

Ingredients

1 – 16 oz. package 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

~Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing.

~Fill paper-lined muffin cups two-thirds full. Bake at 375° for 11 to 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.


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