Chocolate-Coconut Cupcakes (Light!)

Light and delicious - from Cooking Light

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

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.