Coconut-Almond Fudge Cups Recipe

5 1 1
Coconut-Almond Fudge Cups Recipe
Coconut-Almond Fudge Cups Recipe photo by Taste of Home
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Coconut-Almond Fudge Cups Recipe

Read Reviews
5 1 1
Publisher Photo
With a coconut filling, the flavor of these fudgy bites is reminiscent of a favorite candy bar. The recipe makes a big batch so you'll have plenty to share with others.— Maybrie, Taste of Home Online Community
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 package chocolate fudge cake mix (regular size)
  • 1/2 cup butter, melted
  • 1 large egg
  • FILLING:
  • 1/4 cup sugar
  • 1/4 cup evaporated milk
  • 7 large marshmallows
  • 1 cup sweetened shredded coconut
  • TOPPING:
  • 3/4 cup semisweet chocolate chips
  • 1/4 cup evaporated milk
  • 2 tablespoons butter
  • 1/2 cup sliced almonds

Directions

In a large bowl, beat the cake mix, butter and egg until well blended. Shape into 1-in. balls; place in foil-lined miniature muffin cups. Bake at 350° for 8 minutes.
Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each cup. Bake 2-3 minutes longer or until cake springs back when lightly touched. Remove from pans to wire racks to cool.
For filling, in a microwave-safe bowl, heat sugar and milk on high for 2 minutes, stirring frequently. Add marshmallows; stir until melted. Stir in coconut. Spoon into cooled cups.
For topping, in another microwave-safe bowl, combine the chocolate chips, milk and butter. Microwave in 10- to 20-second intervals until melted; stir until smooth. Stir in almonds. Spread over filling. Store in the refrigerator. Yield: 4 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Coconut-Almond Fudge Cups in Taste of Home Christmas Annual Annual 2009, p78

Nutritional Facts

1 each: 104 calories, 5g fat (3g saturated fat), 12mg cholesterol, 107mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1 package chocolate fudge cake mix (regular size)
  • 1/2 cup butter, melted
  • 1 large egg
  • FILLING:
  • 1/4 cup sugar
  • 1/4 cup evaporated milk
  • 7 large marshmallows
  • 1 cup sweetened shredded coconut
  • TOPPING:
  • 3/4 cup semisweet chocolate chips
  • 1/4 cup evaporated milk
  • 2 tablespoons butter
  • 1/2 cup sliced almonds
  1. In a large bowl, beat the cake mix, butter and egg until well blended. Shape into 1-in. balls; place in foil-lined miniature muffin cups. Bake at 350° for 8 minutes.
  2. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each cup. Bake 2-3 minutes longer or until cake springs back when lightly touched. Remove from pans to wire racks to cool.
  3. For filling, in a microwave-safe bowl, heat sugar and milk on high for 2 minutes, stirring frequently. Add marshmallows; stir until melted. Stir in coconut. Spoon into cooled cups.
  4. For topping, in another microwave-safe bowl, combine the chocolate chips, milk and butter. Microwave in 10- to 20-second intervals until melted; stir until smooth. Stir in almonds. Spread over filling. Store in the refrigerator. Yield: 4 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Coconut-Almond Fudge Cups in Taste of Home Christmas Annual Annual 2009, p78

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cookingnp User ID: 6095008 183220
Reviewed Jul. 19, 2012

"These are awesome! Have made them twice now and they taste like an Almond Joy. Recipe didn't make quite as many as promised and the "18-1/4 oz." cake mix threw me. I used Duncan Hines--16.5 oz. and noticed Betty Crocker is now 15.25 oz. They still turned out fine but needed to cook several minutes longer. These would make a great wedding cookie."

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