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Chocolate Angel Cupcakes with Coconut Cream Frosting Recipe
Chocolate Angel Cupcakes with Coconut Cream Frosting Recipe photo by Taste of Home

Chocolate Angel Cupcakes with Coconut Cream Frosting Recipe

Publisher Photo
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, SOUTH CAROLINA
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
MAKES: 24 servings

Ingredients

  • 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

Nutritional Facts

1 cupcake equals 142 calories, 3 g fat (2 g saturated fat), 3 mg cholesterol, 154 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Directions

  1. 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 at 375° for 11-15 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.
  3. 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. Yield: 2 dozen.
Originally published as Chocolate Angel Cupcakes with Coconut Cream Frosting in Healthy Cooking December/January 2012, p85

Nutritional Facts

1 cupcake equals 142 calories, 3 g fat (2 g saturated fat), 3 mg cholesterol, 154 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Chocolate Angel Cupcakes with Coconut Cream Frosting

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 22, 2014

"Hands down, the worst recipe I have ever made from Taste of Home. Tastes like fake chocolate air, and the sour cream/cool whip combo is not a good one. You just cannot get a decent chocolate taste by adding cocoa to angel food mix; you need to use actual chocolate mix. The only reason it gets 2 stars instead of one is because they turned out the way they were supposed to."

MY REVIEW
Reviewed May. 16, 2014

"I baked these for my staff and for a baby shower, and they were a big hit both times. They're easy to make, and taste better the day after you bake them. Make sure to keep them refrigerated. I will definitely make them again."

MY REVIEW
Reviewed May. 15, 2014

"These are fantastic! Light and flavorful. I topped half with the coconut and half with raspberries. Big hit!"

MY REVIEW
Reviewed May. 8, 2014

"just follow the directions on the box and add in cocoa and use oven temp that is for cake"

MY REVIEW
Reviewed May. 8, 2014

"quaintcook, follow the directions on the box to make the cake but add the cocoa. Then pour that batter into the cupcake tins as described to make the cupcakes. There are no directions on the cake box for cupcakes. Hope this helps."

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