Chocolate-Coconut Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
1. Preheat oven to 350°.
2. Place 12 paper muffin cup liners in muffin cups. Set aside.
3. Combine cocoa and 1 teaspoon cinnamon in a small bowl. Add boiling water, stirring until cocoa dissolves. Set aside.
4. Combine yogurt and baking soda; stir.
5. 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.
6. 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 350° for 20 minutes or until cupcakes spring back when touched lightly in center.
7. 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.
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