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chocolate macaroon cupcakes

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Chocolate Macaroon Cupcakes

A coconut-chocolate dream—these cupcakes combine the texture of macaroons with the richness of chocolate cake.

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:

  1. 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.
  2. 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.
  3. 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.

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