Chocolate-Coconut Cupcakes (Light!)

Submitted by chelseas

"Light and delicious - from Cooking Light"

 

• Ready In: 35mins
• Ingredients: 20
• Yields: 12 cupcakes
• Serves: 12

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
• 1⁄3 cup shredded coconut
• 1 teaspoon vanilla extract
• 1⁄2 teaspoon almond extract
• 1⁄4 teaspoon salt
• 1 large egg white (at room temp.)
• 1 1⁄2 tablespoons water
• 1 teaspoon margarine
• 1⁄2 ounce semisweet chocolate, chopped
• 1 cup powdered sugar, sifted
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon vanilla extract

directions

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.

Reviews

[LizAnn]

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