Chocolate Angel Cupcakes with Coconut Cream Frosting
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
YIELD: 2 dozen.
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
Ingredients
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1 package (16 ounces) angel food cake mix
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3/4 cup baking cocoa
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1 cup reduced-fat sour cream
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1 cup confectioners' sugar
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1/8 teaspoon coconut extract
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2-1/2 cups reduced-fat whipped topping
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3/4 cup sweetened shredded coconut, toasted
Directions
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1.
Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing.
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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.
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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.
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4.
Nutrition Facts
1 cupcake: 142 calories, 3g fat (2g saturated fat), 3mg cholesterol, 154mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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