Chocolate-Coconut Cupcakes (Light!) Recipe

Name: Chocolate-Coconut Cupcakes (Light!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsweetened cocoa; 1 teaspoon ground cinnamon; ½ cup boiling water; ⅔ cup plain fat-free yogurt; 1 teaspoon baking soda; ½ cup sugar; 2 tablespoons margarine, melted; 1 large egg yolk; 1 cup all-purpose flour; ⅓ cup shredded coconut; 1 teaspoon vanilla extract; ½ teaspoon almond extract; ¼ teaspoon salt; 1 large egg white (at room temp.); 1 ½ tablespoons water; 1 teaspoon margarine; 12 ounce semisweet chocolate, chopped; 1 cup powdered sugar, sifted; ½ teaspoon ground cinnamon; ½ teaspoon vanilla extract

Servings: persons

3 tablespoons unsweetened cocoa
1 teaspoon ground cinnamon
½ cup boiling water
⅔ cup plain fat-free yogurt
1 teaspoon baking soda
½ cup sugar
2 tablespoons margarine, melted
1 large egg yolk
1 cup all-purpose flour
⅓ cup shredded coconut
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon salt
1 large egg white (at room temp.)
1 ½ tablespoons water
1 teaspoon margarine
12 ounce semisweet chocolate, chopped
1 cup powdered sugar, sifted
½ teaspoon ground cinnamon
½ teaspoon vanilla extract

1
preheat oven to 350.
2
Combine cocoa and i teaspoon cinnamon in a small bowl.
3
Add boiling water, stirring to dissolve cocoa.
4
Set aside.
5
Combine yogurt and baking soda; stir.
6
Combine 1/2 cup sugar, 2 tablespoons maragarine, and yolk.
7
Beat at high speed for one minute.
8
Add cocoa mixture, yogurt mixture, flour, coconut, 1 teaspoon vanilla, and almond extract; mix well.
9
Beat salt and egg white at high speed until stiff peaks form.
10
Fold into batter; divide batter evenly among 12 lined muffin cups.
11
Bake at 350 for 20 minutes or until centers of cupcakes spring back when touched lightly in center.
12
Combine 1 1/2 tablespoons water, 1 teaspoon margarine and chocolate in saucepan.
13
Place over medium-high heat until chocolate melts.
14
Remove from pan, stir in powdered sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla.
15
Spread this mixture over warm cupcakes.

1186

kcal

Calories

Fat

140

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, ½ cup boiling water, ⅔ cup plain fat-free yogurt, and more.

Yes, Chocolate-Coconut Cupcakes (Light!) 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 (Light!)

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