Chocolate-Coconut Cupcakes (Light!)

Total Time
Prep 15 mins
Cook 20 mins

Light and delicious - from Cooking Light

Ingredients Nutrition


  1. preheat oven to 350.
  2. Combine cocoa and i teaspoon cinnamon in a small bowl. Add boiling water, stirring to dissolve cocoa. Set aside.
  3. Combine yogurt and baking soda; stir.
  4. Combine 1/2 cup sugar, 2 tablespoons maragarine, and yolk. Beat at high speed for one minute. Add cocoa mixture, yogurt mixture, flour, coconut, 1 teaspoon vanilla, and almond extract; mix well.
  5. Beat salt and egg white at high speed until stiff peaks form. Fold into batter; divide batter evenly among 12 lined muffin cups. Bake at 350 for 20 minutes or until centers of cupcakes spring back when touched lightly in center.
  6. Combine 1 1/2 tablespoons water, 1 teaspoon margarine and chocolate in saucepan. Place over medium-high heat until chocolate melts. Remove from pan, stir in powdered sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla. Spread this mixture over warm cupcakes.
Most Helpful

5 5

YUMMY! and low-fat too. Easy to make. Thanks for a keeper!