Coconut-Frosted Chocolate Cupcakes Recipe

Coconut-Frosted Chocolate Cupcakes Recipe photo by Taste of Home

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These gorgeous little cupcakes have an out-of-this-world German chocolate flavor. Created by our Test Kitchen, they’ll appease any sweet-tooth attack.

This recipe is:

Healthy

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Coconut-Frosted Chocolate Cupcakes Recipe

Prep: 30 min. + cooling Bake: 15 min.

Yield: 12 Servings

30 15 45

Ingredients

2 tablespoons butter, softened
3/4 cup sugar
1 egg
1 egg white
1/3 cup buttermilk
1/3 cup water
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1/2 cup fat-free evaporated milk
1/2 cup sugar
1/4 cup marshmallow creme
1 egg yolk, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup flaked coconut
1/4 cup chopped pecans

Directions

In a large bowl, beat butter and sugar until crumbly. Beat in egg and egg white. Beat in the buttermilk, water and vanilla. Combine the flour, cocoa, baking soda and salt; add to batter just until moistened.
Fill foil- or paper-lined muffin cups two-thirds full. Bake at 375° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
For frosting, in a small saucepan, combine the milk, sugar, marshmallow creme and egg yolk. Cook and stir over medium heat until thickened, about 15 minutes (do not boil). Remove from the heat; stir in vanilla. Fold in coconut and pecans. Cool completely at room temperature. Frost cupcakes. Yield: 1 dozen.

Nutritional Analysis: 1 cupcake equals 229 calories, 6 g fat (3 g saturated fat), 41 mg cholesterol, 238 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Coconut-Frosted Chocolate Cupcakes in Light & Tasty February/March 2006, p48