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Taste of Home - Cupcake of the Week

Dear $$firstname$$,

Greetings from the "Cupcake Crew" at Taste of Home! We hope you like this week's cupcake recipe.

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Coconut-Frosted Chocolate Cupcakes
SERVINGS 24
CATEGORY Dessert
METHOD Baked
PREP 30 min.
COOK 15 min.
TOTAL 45 min.
   
Tips & Ideas:
To get your cupcake frosting to look and taste like deli cupcakes, use whipped topping mixed in with canned vanilla frosting. This tastes great and keeps the frosting from being too sweet! Dispense using an accent decorator for a show-stopping presentation.
—Twila Cordier,
Lynchburg, Virginia
Coconut-Frosted Chocolate Cupcakes

These gorgeous little cupcakes have an out-of-this-world German chocolate flavor. They’ll appease any sweet-tooth attack.
Taste of Home Test Kitchen, Greendale, Wisconsin

INGREDIENTS:

2 tablespoons butter, softened
3/4 cup sugar
1 egg
1 egg white
1/3 cup 1% 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 mixing 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.

Nutrition 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.

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