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Chocolate Macaroon Cupcakes




Source of Recipe


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Chocolate Macaroon Cupcakes

Taste of Home August/September 2002
Reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep: 20 min. Bake: 30 min. + cooling
Yield: 1-1/2 dozen.

A delightful coconut and ricotta cheese filling is hidden inside these chocolate cupcakes. —Dolores Skrout, Summerhill, Pennsylvania

Ingredients:
• 2 egg whites
• 1 egg
• 1/3 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose 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 or almond extract
• 2 teaspoons confectioners' sugar

Directions:
1. In a bowl, combine the egg whites, egg, applesauce and vanilla. Combine the flour, sugar, cocoa and baking soda; gradually add to egg white mixture alternately with buttermilk. Spoon half of the batter into 18 muffin cups coated with cooking spray.

2. In another 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.

3. Fill muffin cups two-thirds full with remaining batter. Bake at 350° 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.

One cupcake equals 121 calories, 1 g fat (1 g saturated fat), 14 mg cholesterol, 75 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. ++++ Exchanges: 1-1/2 starch.