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, SC
PREP: 15 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 2 DOZEN
1 package (16 ounces) angel food cake mix
3/4 cup baking cocoa
1 cup (8 ounces) reduced-fat sour cream
1 cup confectioners’ sugar
1/8 teaspoon coconut extract
2 1/2 cups reduced-fat whipped topping
3/4 cup flaked coconut, toasted
1. Preheat oven to 375°. 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 11-15 minutes or until cake springs back when lightly touched and cracks feel dry. Cool 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a bowl, combine sour cream, confectioners’ sugar and extract until smooth. Fold in whipped topping. Frost cupcakes. Sprinkle with coconut. Refrigerate leftovers.
TOP TIP
If you have any frosting left over from the cupcakes, spread some over a graham cracker or the flat side of a cookie such as a vanilla wafer or gingersnap. Top with another cookie.