
February 9, 2025
URL: https://www.bakingwithdolly.com/recipes/cakes-cupcakes/coconut-and-almond-cupcakes-10157
- Prep time 40 minutes
- Total time 90 minutes
- Servings 24
Ingredients
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3/4 cup low fat evaporated milk
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3/4 cup granulated sugar
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1/3 cup unsalted butter, cubed
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3 egg yolks
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1 teaspoon vanilla extract
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3 cups sweetened flaked coconut
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1 pkg (18 oz each) Duncan Hines® Dolly Parton's Southern Style Coconut Cake Mix
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1 cup whole milk
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1/2 cup unsalted butter, melted
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4 eggs
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1 container (16 oz each) Duncan Hines® Dolly Parton's Chocolate Frosting
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1/2 cup sliced almonds
Nutrition Information
343 calories, 41g carbs
Directions
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Step one
Preheat oven to 350°. Line two 12-count cupcake pans with paper liners. Set aside.
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Step two
FILLING: In a small pot, combine evaporated milk, sugar, 1/3-cup butter, and egg yolks. Heat over medium heat, stirring frequently, until mixture is thickened & bubbly and coats the back of a spoon (about 15 minutes). Remove from heat and cool 2 to 3 minutes while continuing to stir. Stir in vanilla extract and shredded coconut. Transfer filling to small bowl, cover with plastic wrap and refrigerate.
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Step three
CUPCAKES: Whisk cake mix, milk, 1/2-cup melted butter, and eggs together in large bowl until well blended, about a minute. Divide batter evenly between cupcake liners (about 1 1/2 tablespoons per liner), then bake 16 to 18 minutes or until toothpick inserted in centers of cupcakes come out clean. Remove from oven and cool on wire rack in pans for 15 minutes, then remove cupcakes from pans and cool completely on wire racks.
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Step four
Using a small paring knife, cut out the center of each cupcake then remove extra cake from the reserved tops. Fill each cupcake with about 1 tablespoon of chilled coconut filling, then top with reserved trimmed cupcake tops. Frost cupcakes with chocolate buttercream frosting, then top with sliced almonds (about 1/2 teaspoon each cupcake). Serve coconut and almond cupcakes.