Chocolate-Coconut Cupcakes Recipe

Name: Chocolate-Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 3 tablespoons shredded sweetened coconut; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/4 teaspoon salt; 1 large egg white (at room temperature); 1 1/2 tablespoons water; 1 teaspoon margarine; 1/2 ounce semisweet chocolate, chopped; 1 cup sifted powdered sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract

Servings: persons

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

1
Preheat oven to 350u00b0.
2
Place 12 paper muffin cup liners in muffin cups. Set aside.
3
Combine cocoa and 1 teaspoon cinnamon in a small bowl. Add boiling water, stirring until cocoa dissolves. Set aside.
4
Combine yogurt and baking soda; stir.
5
Combine 1/2 cup sugar, 2 tablespoons margarine, and yolk. Beat at high speed of a mixer 1 minute. Add cocoa mixture, yogurt mixture, flour, coconut, 1 teaspoon vanilla, and almond extract; mix well.
6
Beat salt and egg white at high speed of a mixer until stiff peaks form. Fold into batter; divide batter evenly among prepared muffin cups. Bake at 350u00b0 for 20 minutes or until cupcakes spring back when touched lightly in center.
7
Combine 1 1/2 tablespoons water, 1 teaspoon margarine, and chocolate in a small saucepan. Place over medium-low heat until chocolate melts. Remove from heat; stir in powdered sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla. Spread 2 teaspoons glaze over each warm cupcake. Let cool on wire racks.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 tablespoons unsweetened cocoa, 1 teaspoon ground cinnamon, 1/2 cup boiling water, 2/3 cup plain fat-free yogurt, and more.

Yes, Chocolate-Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Coconut Cupcakes

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