Easy Chocolate-Coconut Cream Muffins

Two of our favorite things to eat are chocolate and coconut.  I found this recipe as I was searching for a new muffin recipe online.  Since I didn't have to work today due to the icy conditions of the roads in Houston, I kept myself busy in the kitchen.

Recipe for Chocolate-Coconut Cream Muffins: 


Ingredients:


Muffins:


1 pkg Duncan Hines® Moist Deluxe®Devil's Food Cake Mix
1(3.4oz)pkg.coconut cream instant pudding and pie filling mix
4 large eggs
1 cup water
1/3 cup vegetable oil
1/3 cup flaked coconut


Frosting:


3 tablespoons butter or margarine
2 tablespoons corn syrup
2 tablespoons water
2 ounces unsweetened baking chocolate, chopped
2 teaspoons vanilla
3/4 to 1 cup powdered sugar


Directions:


CAKE

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in 1/3 cup coconut. Divide into pans.
3. Bake at 350°F for 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool following package directions.
4. Frost muffins. Sprinkle with remaining coconut. Refrigerate until ready to serve.

FROSTING

1. Heat butter, corn syrup, and water to boiling in 1-quart saucepan; remove from heat.
2. Stir in chocolate until melted.
3. Beat in vanilla and enough powdered sugar, using wire whisk, until spreadable.
4. Spread over cooled muffins.