Categories: sweet
Ingredients
- 2 Tbsp butter, softened
- 3/4 cup sugar
- 1 egg
- 1 egg white
- 1/3 cup buttermilk
- 1/3 cup water
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/3 cup baking cocoa
- 3/4 tsp baking soda
- 1/2 tsp salt
- Frosting
- 1 egg yolk
- 1/2 cup fat free evaporated milk
- 1/2 cup sugar
- 1/4 cup marshmallow creme
- 1/2 tsp vanilla extract
- 1/2 cup flaked 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 comes out clean. Cool for 5 minutes before removing from pan to wire rack.
-
for the frosting, in a saucepan, combine egg yolk, milk, sugar and marshmallow creme. Cook and stir over medium heat until thickened, about 15 minutes(do not boil). Remove from heat; stir in the vanilla. Fold in coconut and pecans. Cool completely at room temperature. Frost the cupcakes.