Pistachio chocolate coconut cupcakes

By srumbel

Yield: around 30 cupcakes (or if you're like me and only have 2 cupcake pans and no patience, 24 cupcakes and about 15 mini cupcakes, ha ha!)

These light green cupcakes are made with pistachio pudding so they are moist with just the right amount of pistachio flavor and studded with coconut and chocolate chips. The fluffy topping is also made with pistachio pudding and is a light alternative to a traditional butter cream. All in all, they are pretty much perfect for a St. Patrick's Day treat!

from shakentogetherlife

Ingredients

• 1 white cake mix
• 2 small boxes of pistachio instant pudding
• 8 oz. of plain Greek yogurt (or sour cream)
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 whole eggs
• 1 cup shredded coconut
• 3/4 cup of mini chocolate chips
• pistachio pudding topping
• 1 small box of pistachio instant pudding
• 1 cup cold milk (I used skim)
• one small tub of thawed Cool Whip

Preparation

Step 1

Mix the first six ingredients together with a mixer. The batter will be pretty thick, so use a big wooden spoon or spatula to stir in the coconut and mini chocolate chips. Fill your cupcake papers about 2/3 full and bake at 350* for about 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. The bottoms of your cupcakes will be browned, but the cake inside is still light and fluffy.

pistachio pudding topping

Mix together 1 small box of pistachio instant pudding and 1 cup cold milk (I used skim). Allow to set for just about a minute and then gently fold in one small tub of thawed Cool Whip. You can use your hand mixer on the lowest speed but don't over mix or the Cool Whip could break down. Since the topping contains milk, I keep it refrigerated and pipe on just before serving. *Piping tip: Since this pudding contains pistachio pieces that got stuck in my star tip, I used a round tip to allow those pieces to pass through.