Chocolate Macaroon Cupcakes
Coconut and chocolate combine in these cupcakes inspired by macaroons—moist and chewy with a rich chocolate base.
Ingredients
- 2 egg whites
- 1 egg
- 1/3 cup unsweetened applesauce 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour 1 cup sugar
- 1/3 cup baking cocoa
- 1/2 teaspoon baking soda 3/4 cup 1% buttermilk filling:
- 1 cup fat-free ricotta cheese 1/4 cup sugar
- 1 egg white
- 1/3 cup flaked coconut
- 1/2 teaspoon coconut or almond extract
- 2 teaspoons confectioners' sugar
Directions
- In a mixing bowl, combine the egg whites, egg, applesauce and vanilla. Combine the flour, sugar, cocoa and baking soda; gradually add to egg white mixture alternately with buttermilk. Spoon half of the batter into 18 muffin cups coated with nonstick cooking spray.
- I n another mixing bowl, beat the ricotta cheese, sugar and egg white until smooth. Stir in coconut and extract. Spoon 1 tablespoonful in the center of each muffin cup. Fill muffin cups two- thirds full with remaining batter.
- Bake at 350 degrees F for 28-33 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar.
