Coconut-Frosted Chocolate Cupcakes Recipe

5 1 5
Coconut-Frosted Chocolate Cupcakes Recipe
Coconut-Frosted Chocolate Cupcakes Recipe photo by Taste of Home
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Coconut-Frosted Chocolate Cupcakes Recipe

Read Reviews
5 1 5
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 15 min.

Ingredients

  • 2 tablespoons butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 large 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 large egg yolk, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sweetened shredded 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 in 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.
Originally published as Coconut-Frosted Chocolate Cupcakes in Light & Tasty February/March 2006, p48

Nutritional Facts

1 each: 229 calories, 6g fat (3g saturated fat), 41mg cholesterol, 238mg sodium, 40g carbohydrate (25g sugars, 1g fiber), 4g protein.

  • 2 tablespoons butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 large 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 large egg yolk, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup chopped pecans
  1. 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.
  2. Fill foil- or paper-lined muffin cups two-thirds full. Bake at 375° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
  3. 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.
Originally published as Coconut-Frosted Chocolate Cupcakes in Light & Tasty February/March 2006, p48

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angelmaryel2 User ID: 7016763 74328
Reviewed Feb. 6, 2014

"Good love so goood"

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