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Chocolate Coconut Cupcakes

Source of Recipe

Barbo's Diet Kitchen - Carol W.
Chocolate Coconut Cupcakes

WW Points
Exchanges
Serves 12

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

Preheat oven to 350º. Place 12 paper muffin cup liners in muffin cups. Set aside.

Combine cocoa and 1 teaspoon cinnamon in a small bowl. Add boiling water, stirring until cocoa dissolves. Set aside.

Combine yogurt and baking soda; stir. 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.

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 350º for 20 minutes or until cupcakes spring back when touched lightly in center.

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.

One cupcake equals: 155 Calories...4g Fat...;3g Protein... 28g Carbs...18mg Cholesterol...195mg Sodium...1g fiber ++++
WW Points: 3