Chocolate Macaroon Cupcakes Recipe
Chocolate Macaroon Cupcakes Recipe photo by Taste of Home

Chocolate Macaroon Cupcakes Recipe

Publisher Photo
A delightful coconut and ricotta cheese filling is hidden inside these cupcakes. The recipe is from field editor Dolores Skrout of Summerhill, Pennsylvania.
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 18 servings

Ingredients

  • 2 egg whites
  • 1 egg
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Almond Extract
  • 2 teaspoons confectioners' sugar

Nutritional Facts

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. Diabetic Exchanges: 1-1/2 starch.

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. Yield: 1-1/2 dozen.
Originally published as Chocolate Macaroon Cupcakes in Taste of Home August/September 2002, p53

Nutritional Facts

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. Diabetic Exchanges: 1-1/2 starch.

Reviews for Chocolate Macaroon Cupcakes

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 6, 2011

"loved this!! Easy to make & yummy!!"

MY REVIEW
Reviewed Nov. 28, 2010

"Moist and delicious. A great combo of flavors that tastes great warm or cold.Wonderfully simple and rewarding to make them from scratch! Thanks for a tasty dessert."

MY REVIEW
Reviewed Aug. 19, 2010

"The filling is not as creamy as one would expect. These are good though"

MY REVIEW
Reviewed Aug. 4, 2009

"I love these cupcakes. The ricotta filling is smooth and creamy and has just the right amount of coconut and ricotta cheese in them to make them a huge success."

MY REVIEW
Reviewed Feb. 6, 2009

"These cupcakes were a hit with my family. My sisters & I baked cupcakes to test for my nieces wedding This was a winner"

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