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Coconut-Frosted Chocolate Cupcakes

 Coconut-Frosted Chocolate Cupcakes
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.
12 ServingsPrep: 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:
  • 1/2 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

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Coconut-Frosted Chocolate Cupcakes (continued)

Directions (continued)

  • 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 Facts: 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.