Double-Chocolate Coconut Cupcakes - Kraft Recipes Top
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Double-Chocolate Coconut Cupcakes

Prep Time
Total Time

24 servings

Double-chocolate cupcakes? Yum! We thought chocolate frosting would be a bit much, so we used vanilla with toasted coconut instead.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter as directed on package. Pour batter into 24 paper-lined muffin cups. Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
  • Beat pudding mix and milk in bowl with whisk 2 min. Cut 1/2-inch round piece from top of each cupcake, cutting halfway down into cupcake. Place pudding in piping bag with plain tip. Gently remove 1/2-inch cake piece from center of each cupcake using small round cookie cutter; discard removed cake piece. Spoon pudding into holes in tops of cupcakes.
  • Spread each cupcake with frosting. Top with coconut.

Special Equipment Needed

How to Store

Store any leftover cupcakes in the refrigerator.

How to Toast Coconut

Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 250
Total fat 12g
Saturated fat 3.5g
Cholesterol 25mg
Sodium 210mg
Carbohydrate 34g
Dietary fiber 1g
Sugars 26g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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