Chocolate, caramel, and toasted coconut cupcakes inspired by a girl scout favorite.
- 1 packet of Duncan Hines® Frosting Creations™ Caramel Flavor Mix
- 1 can of Duncan Hines cream cheese icing
- 1 box of Duncan Hines White Cake mix
- 3 egg white
- 1 1/4 cup water
- 1/3 cup oil
- 1 cup Melting chocolate
- Shredded coconut
- Cupcake Paper
- Preheat oven to 350 and line 2 muffin tins with 23 cupcake papers.
- 1. Prepare cake as instructed in box.
- 2. Add 3 TBS of cake mix to each cupcake paper.
- 3. Bake at 350 for 18 minutes. Let cool.
- 4. While cupcakes are cooling pour half a bag of shredded coconut into a cake pan or baking sheet with sides. Spread the coconut so out. Bake at 350 until golden, be careful not to over bake.
- 5. Mix Duncan Hines Caramel Flavor packet into cream cheese icing.
- 6. Pip icing onto cooled cupcakes.
- 7. Top cupcakes with shredded coconut.
- 8. Melt chocolate and drizzle over cupcakes.
