Coconut-Almond Fudge Cups

By carvalhohm

Ingredients

• FILLING:
• 1 package (18-1/4 ounces) chocolate fudge cake mix
• 1/2 cup butter, melted
• 1 egg
• 1/4 cup sugar
• 1/4 cup evaporated milk
• 7 large marshmallows
• 1 cup flaked coconut
• TOPPING:
• 3/4 cup semisweet chocolate chips
• 1/4 cup evaporated milk
• 2 tablespoons butter
• 1/2 cup sliced almonds

Details

Servings 48
Adapted from tasteofhome.com

Preparation

Step 1

In large bowl, beat 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 end of wooden spoon handle, make 1/2-in.-deep indentation in 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 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 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 refrigerator. Yield: 4 dozen.