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 alternatively with buttermilk. Spoon half of the batter into 18 muffin cups coated with nonstick cooking spray.
In 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 350F 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.