Taste of Home
Chocolate Macaroon Cupcakes
TOTAL TIME: 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 large egg whites, room temperature
-
1 large egg, room temperature
-
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 reduced-fat ricotta cheese
-
1/4 cup sugar
-
1 large egg white
-
1/3 cup sweetened shredded coconut
-
1/2 teaspoon coconut or almond extract
-
Confectioners' sugar
Directions
-
1.
Preheat oven to 350°. Coat 18 muffin cups with cooking spray.
-
2.
Beat first 4 ingredients until well blended. In another bowl, whisk together flour, sugar, cocoa and baking soda; gradually beat into egg mixture alternately with buttermilk.
-
3.
For filling, beat ricotta cheese, sugar and egg white until blended. Stir in coconut and extract.
-
4.
Fill prepared cups with half of the batter. Drop filling by tablespoonfuls into center of each cupcake; cover with remaining batter.
-
5.
Bake until a toothpick inserted in cupcake portion comes out clean, 28-33 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar.
Nutrition Facts
1 cupcake: 126 calories, 2g fat (1g saturated fat), 14mg cholesterol, 85mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.
© 2024 RDA Enthusiast Brands, LLC