Chocolate Angel Cupcakes with Coconut Cream Frosting- Diabetic Friendly

These delightful cupcakes are diabetic friendly.

These are from Taste of Home

1 package (16 ounces) angel food cake mix (and ingredients called for on “cupcake” directions)
3/4 cup baking cocoa
1 cup (8 ounces) reduced-fat sour cream
1 cup confectioners’ sugar
1/8 teaspoon coconut extract
2-1/2 cups reduced-fat whipped topping
3/4 cup flaked coconut, toasted

Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing.
Fill foil- or paper-lined muffin cups two-thirds full. Bake at 375° for 11-15 minutes or until cake springs back when lightly touched and cracks feel dry. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, combine the sour cream, confectioners’ sugar and extract until smooth. Fold in whipped topping. Frost cupcakes. Sprinkle with coconut. Refrigerate leftovers. Yield: 2 dozen.

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