Devil’s Food Cupcakes with Butterscotch Chips and Vanilla Coconut Frosting

I was asked to bring dessert for Bible study one night, but I had no idea about what to make or what to buy.  I didn’t have time at first, but I ended up working only a half day.  That gave me enough time to put something together with the ingredients that I had on hand at home!

Ingredients for the cake:

1/2 box of Devil’s Food Cake cake mix
1/4 bag of butterscotch chips


1.  Prepare the cake mix according to package directions, and stir in the butterscotch chips.
2.  Line a 12-cup cupcake pan with paper liners and pour the cake batter into the pan so each cup is 2/3 full.
3.  Bake the cupcakes according to package directions.

Ingredients for the frosting:

1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
Sweetened shredded coconut (as much as you like)
additional milk

I didn’t want to make this much frosting so I halved the recipe.  You can guesstimate on the measurements for the butter and milk.  It’s 1/6 cup butter and 1/8 cup milk.


1.  In a large mixing bowl, beat butter until fluffy.  Gradually add 2 cups of the powdered sugar, beating well.  Slowly beat in 1/4 cup milk and vanilla.
2.  Gradually add remaining powdered sugar, beating until combined.  If necessary, beat in a little additional milk to make frosting that is easy to spread.

Note: You can keep the unused frosting in a storage container and chill for up to a week.


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