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Chocolate Macaroon Cupcakes

 Chocolate Macaroon Cupcakes
A delightful coconut and ricotta cheese filling is hidden inside these cupcakes. The recipe is from field editor Dolores Skrout of Summerhill, Pennsylvania.
18 ServingsPrep: 20 min. Bake: 30 min. + cooling

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

  • 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.
  • 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.
  • Fill muffin cups two-thirds full with remaining batter. Bake at

2 of 2

Chocolate Macaroon Cupcakes (continued)

Directions (continued)

  • 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.
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.