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Chocolate-Coconut Angel Cupcakes

 Chocolate-Coconut Angel Cupcakes
These cupcakes don't taste light at all. In fact, my guests are never satisfied with just one. The meringue-like tops make them different, but the chocolate and coconut make them memorable. —Bernice Janowski of Stevens Point, Wisconsin
18 ServingsPrep: 20 min. + standing Bake: 30 min. + cooling


  • 6 egg whites
  • 1-1/3 cups sugar, divided
  • 2/3 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup flaked coconut


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Combine 1 cup sugar, flour, cocoa and baking powder.
  • Sift together twice; set aside.
  • Add the almond extract, cream of tartar and salt to egg whites; beat
  • on medium speed until soft peaks form. Gradually add the remaining
  • sugar, about 2 tablespoons at a time, beating on high until stiff
  • glossy peaks form. Gradually fold in cocoa mixture, about 1/2 cup at
  • a time. Gently fold in coconut.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 30-35 minutes or until golden brown and top appears dry. Cool for 10
  • minutes before removing from pans to wire racks. Yield: 1-1/2

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Chocolate-Coconut Angel Cupcakes (continued)

Directions (continued)

  • dozen.
Nutritional Facts: One cupcake equals 103 calories, 2 g fat (1 g saturated fat), 0 cholesterol, 68 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch.