These chocolate cupcakes tend to sink slightly in the middle as they cool, but the icing hides the dip. The icing will harden quickly as it cools, so you'll need to work quickly when spreading it over the cupcakes; if it becomes too thick, whisk in an additional tablespoon of evaporated milk. Sprinkling the top of the iced cupcakes with toasted pecans and coconut gives a bigger flavor impact than if they were stirred into the icing.
Cooking Light MAY 2005
Preheat oven to 350°.
To prepare cupcakes, place 6 tablespoons butter and chocolate in a large microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds. Stir until chocolate melts. Stir in granulated sugar, water, and 2 teaspoons vanilla. Add egg substitute, stirring mixture with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk. Add flour mixture to chocolate mixture, stirring with a whisk until smooth. Place 18 paper muffin cup liners in muffin cups; spoon batter evenly into lined muffin cups. Bake at 350° for 18 minutes or until a wooden pick inserted in center of a cupcake comes out clean. Cool on a wire rack.
To prepare icing, melt 1/4 cup butter in a medium saucepan over medium heat. Add brown sugar; cook 3 minutes, stirring constantly with a whisk. Add milk, and cook 3 minutes, stirring constantly. Remove from heat; stir in 2 teaspoons vanilla. Gradually add powdered sugar, stirring with a whisk until smooth. Working quickly, spread each cupcake with about 1 1/2 tablespoons frosting; sprinkle cupcakes evenly with pecans and coconut.
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