~Moist Chocolate Cupcakes & Coconut PecanFrosting~

6
Cassie *

By
@1lovetocook1x

I made these delicious cupcakes for my daughter to take to work. It's one of her co workers birthdays and she volunteered me to make her favorite cupcakes, instead of a cake... I was ever so happy to oblige, they love everything I ever send to them...

The frosting is killer, good luck trying not to lick the spoon...LOL

Enjoy!

Rating:
★★★★★ 1 vote
Comments:
Serves:
18
Prep:
5 Min
Cook:
25 Min
Method:
Bake

Ingredients

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1
egg
1/2 c
cocoa, unsweetened
1/2 c
shortening
1 1/2 c
flour
1/2 c
buttermilk
1 tsp
vanilla
1 tsp
soda
1 c
sugar
1/2 c
hot water

FROSTING

1 c
evaporated milk
1 c
sugar
3
egg yolks, slightly beaten
1/2 c
butter
1 tsp
vanilla
1 1/3 - 1 1/2 cup flaked coconut
1 c
chopped pecans

How to Make ~Moist Chocolate Cupcakes & Coconut PecanFrosting~

Step-by-Step

  • 1Frosting:

    I make this first to give it time to cool and thicken.

    Combine all ingredients in a medium saucepan, except for pecans and coconut.
    Cook over medium heat, stirring frequently for about 12 minutes or until thickened.

    Add coconut and pecans, beat until thick enough to spread. It will thicken more as it cools. Good luck not wanting to lick the bowl...so good!
  • 2Preheat oven to 350 degree F.


    a medium sized bowl, add ingredients in order given. Don't mix until last ingredients been added.
  • 3Beat well.

    Evenly distribute batter into cupcake liners or a lightly sprayed cupcake tin.

    Bake for 20 - 25 minutes or until a pick comes out clean.
  • 4Remove to a cooling rack. If using silicone liners as I did...you can pop them out of the liners before cooled.

    Frost with the delicious coconut pecan frosting or your favorite.

Printable Recipe Card

About ~Moist Chocolate Cupcakes & Coconut PecanFrosting~

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom




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