Chocolate Macaroon Cupcakes

16 ingredients
5 steps

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

  1. 1
    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.
  2. 2
    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.
  3. 3
    Fill muffin cups two-thirds full with remaining batter.
  4. 4
    Bake at 350F for 28-33 minutes or until a toothpick inserted in cupcake comes out clean.
  5. 5
    Cool for 5 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar.

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