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  • 1 Rating
Source: Midwest Living

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Recipe Summary test

prep:
25 mins
chill:
1 hr
bake:
15 mins
total:
1 hr 40 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

282 calories; fat 13g; carbohydrates 41g; insoluble fiber 2g; sodium 160mg.
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