Coconut-Frosted Chocolate Cupcakes

• 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 375u0b0 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.

butter, sugar, egg, egg white, buttermilk, water, vanilla, flour, baking cocoa, baking soda, salt, milk, sugar, marshmallow creme, egg yolk, vanilla, coconut, pecans

Taken from www.tasteofhome.com/recipes/coconut-frosted-chocolate-cupcakes/ (may not work)