Chocolate Macaroon Cupcakes
- Reviews 1
Ready In: 43 mins
Serves: 18
Yields: 18 muffins
Ingredients
- 2 egg whites
- 1 egg
- 1⁄3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1⁄4 cups flour
- 1 cup sugar
- 1⁄3 cup baking cocoa
- 1⁄2 teaspoon baking soda
- 3⁄4 cup buttermilk
Filling
- 1 cup fat-free ricotta cheese
- 1⁄4 cup sugar
- 1 egg white
- 1⁄3 cup flaked coconut
- 1⁄2 teaspoon coconut extract or 1⁄2 teaspoon almond extract
- 2 teaspoons confectioners' sugar
Directions
- 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.
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