1. Preheat oven to 350°F. 2. Line 18 muffin cups with paper liners. 3. CUPCAKES: Place 6 tablespoons butter and chocolate in a large microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds. (Keep an eye on this and adjust as necessary since microwaves vary so much!). 4. Stir until chocolate melts. 5. Stir in granulated sugar, water, and 2 teaspoons vanilla; add egg substitute, stirring mixture with a whisk. 6. Combine flour, baking powder, baking soda, and salt, stirring with a whisk. 7. Add flour mixture to chocolate mixture, stirring with a whisk until smooth. 8. Spoon batter evenly into muffin cups. 9. Bake for 18 minutes or until a wooden pick inserted in center of a cupcake comes out clean. 10. Cool on a wire rack. 11. ICING: Melt 1/4 cup butter in a medium saucepan over medium heat. 12. Add brown sugar; cook 3 minutes, stirring constantly with a whisk. 13. Add milk, and cook 3 minutes, stirring constantly. 14. Remove from heat; stir in 2 teaspoons vanilla. 15. Gradually add powdered sugar, stirring with a whisk until smooth. 16. Working quickly, spread each cupcake with about 1 1/2 tablespoons frosting; sprinkle cupcakes evenly with pecans and coconut. ---------------------------------------------------------------------------
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