Coconut-Frosted Chocolate Cupcakes Recipe

Name: Coconut-Frosted Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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 375u00b0 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.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons butter, softened, 3/4 cup sugar, 1 large egg, 1 large egg white, and more.

Yes, Coconut-Frosted Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Frosted Chocolate Cupcakes

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