COCONUT-FROSTED CHOCOLATE CUPCAKES

Coconut-Frosted Chocolate Cupcakes image

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.

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 229 calories, Fat 6g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 238mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.