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

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 375 for 13-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

3. 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.

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