Ingredients

• 1  package 1-layer-size white cake mix
• 1/2  cup miniature semisweet chocolate pieces
• 1  16-ounce can white frosting
• 2-1/2  cups flaked coconut, white sprinkles, or coarse sugar

Directions

1. Grease and flour twelve 2-1/2-inch muffin cups; set aside. Prepare cake mix according to package directions. Spoon half of the batter into prepared cups. Sprinkle each with 2 teaspoons chocolate pieces. Fill with remaining batter. Bake according to package. Cool on a rack.

2. Frost whole cupcake; roll in flaked coconut or sprinkle with toppings. (Save any remaining frosting for another use.) Chill at least 1 hour before serving. Cover; store in refrigerator. Makes 12 cupcakes.

Note: If you like, line muffin cups with paper bake cups. Fill and bake as above. Frost only tops of cupcakes with frosting and sprinkle tops with coconut.