Chocolate-Coconut Cupcakes

Chocolate-Coconut Cupcakes
Chocolate-Coconut Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 3

    tablespoons unsweetened cocoa

  • 1

    teaspoon ground cinnamon

  • 1/2

    cup boiling water

  • 2/3

    cup plain fat-free yogurt

  • 1

    teaspoon baking soda

  • 1/2

    cup sugar

  • 2

    tablespoons margarine melted

  • 1

    large egg yolk

  • 1

    cup all-purpose flour

  • 3

    tablespoons shredded sweetened coconut

  • 1

    teaspoon vanilla extract

  • 1/2

    teaspoon almond extract

  • 1/4

    teaspoon salt

  • 1

    large egg white (at room temperature)

  • 1 1/2

    tablespoons water

  • 1

    teaspoon margarine

  • 1/2

    ounce semisweet chocolate chopped

  • 1

    cup sifted powdered sugar

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    teaspoon vanilla extract

Directions

Preheat oven to 350º. Place 12 paper muffin cup liners in muffin cups. Set aside. Combine cocoa and 1 teaspoon cinnamon in a small bowl. Add boiling water, stirring until cocoa dissolves. Set aside. Combine yogurt and baking soda; stir. Combine 1/2 cup sugar, 2 tablespoons margarine, and yolk. Beat at high speed of a mixer 1 minute. Add cocoa mixture, yogurt mixture, flour, coconut, 1 teaspoon vanilla, and almond extract; mix well. Beat salt and egg white at high speed of a mixer until stiff peaks form. Fold into batter; divide batter evenly among prepared muffin cups. Bake at 350º for 20 minutes or until cupcakes spring back when touched lightly in center. Combine 1 1/2 tablespoons water, 1 teaspoon margarine, and chocolate in a small saucepan. Place over medium-low heat until chocolate melts. Remove from heat; stir in powdered sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla. Spread 2 teaspoons glaze over each warm cupcake. Let cool on wire racks. Serving Size: 1 cupcake

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