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Coconut-Frosted
Chocolate Cupcakes
These gorgeous little cupcakes have an out-of-this-world German chocolate flavor. They’ll appease any sweet-tooth attack. INGREDIENTS:
2 tablespoons butter, softened FROSTING:
1 egg yolk 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. Editor’s Note: To print the recipe, click on the recipe name or photo. Then select the size you want (Print this: 3x5, 4x6 or full page) within the Taste of Home Recipe Finder. |
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