Coconut Cupcakes, Truffle-Filled

By

Taste of the South Magazine-cake mix
(Must keep refrigerated)

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  • 24

Ingredients

  • Yield: 2 dozen cupcakes
  • 1/4 cup heavy whipping cream
  • 1 cup semisweet chocolate morsels
  • 1 (18.25-ounce) package coconut cake mix, such as Duncan Hines
  • 1 (8-ounce) container frozen non-dairy whipped topping, thawed
  • 1 cup sweetened flaked coconut, toasted

Preparation

Step 1

1. Preheat oven to 350°. Line 24 muffin cups with paper liners; spray with nonstick cooking spray. Set aside.

2. In a small saucepan over medium-high heat, bring 1⁄4 cup cream just to a boil; remove from heat. Add chocolate morsels, stirring until completely melted. Transfer mixture to a small bowl, and refrigerate until firm, approximately 45 minutes.

3. Prepare cake mix according to package directions. Divide batter evenly among prepared muffin cups.

4. Remove chocolate mixture from refrigerator. Using a melon baller, scoop 1 teaspoon chilled chocolate, and place in center of each cupcake.

5. Bake until a wooden pick inserted in center of cupcakes comes out clean, 15 to 18 minutes. Let cool completely.

6. Top with whipped topping and coconut. Store cupcakes in refrigerator up to 5 days.

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