Prepare cake batter as directed on package, blending extract into batter before spooning into prepared muffin cups.
Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min.
Cut 1/2-inch round piece from top of each cupcake, cutting halfway down into cupcake. Crumble removed cake pieces into crumbs. Reserve 1/2 cup crumbs; discard remaining crumbs. Spoon pudding into holes in tops of cupcakes.
Spread each cupcake with frosting. Top with reserved cake crumbs, coconut and nuts.
Keeping it Safe
Keep cupcakes refrigerated.
How to Easily Fill the Cupcakes
Spoon pudding into resealable plastic bag; cut piece off one bottom corner of bag. Use to pipe pudding into holes in tops of cupcakes.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.