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Coconut-Frosted Chocolate Cupcakes
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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