Coconut-Frosted Chocolate Cupcakes Recipe

Coconut-Frosted Chocolate Cupcakes Recipe
Photo by: Taste of Home
Rating

75% would make again

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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  • 12 Servings
  • Prep: 30 min. + cooling Bake: 15 min.

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 egg yolk
  • 1/2 cup fat-free evaporated milk
  • 1/2 cup sugar
  • 1/4 cup marshmallow creme
  • 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 comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
  • For frosting, in a saucepan, combine the egg yolk, milk, sugar and marshmallow creme. 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.

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

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Coconut-Frosted Chocolate Cupcakes Recipe

Coconut-Frosted Chocolate Cupcakes

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