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Coconut-Almond Fudge Cups

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
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    4 dozen

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.

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Reviews

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  • cookingnp
    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.

  • cookieprincess
    Jul 18, 2012

    No comment left