Chocolate-Coconut Angel Cupcakes Recipe

4 2 5
Chocolate-Coconut Angel Cupcakes Recipe
Chocolate-Coconut Angel Cupcakes Recipe photo by Taste of Home
Publisher Photo

Chocolate-Coconut Angel Cupcakes Recipe

Read Reviews
4 2 5
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 6 large egg whites
  • 2/3 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1-1/3 cups sugar, divided
  • 1 teaspoon almond extract
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Preheat oven to 350°. Line 18 muffin cups with paper liners. Sift together flour, cocoa, baking powder and 1 cup sugar twice.
Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently fold in coconut.
Fill prepared cups two-thirds full. Bake until top springs back when lightly touched and cracks feel dry, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Yield: 1-1/2 dozen.
Originally published as Chocolate-Coconut Angel Cupcakes in Light & Tasty February/March 2003, p39

Nutritional Facts

1 cupcake: 110 calories, 2g fat (2g saturated fat), 0 cholesterol, 78mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch.

  • 6 large egg whites
  • 2/3 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1-1/3 cups sugar, divided
  • 1 teaspoon almond extract
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 350°. Line 18 muffin cups with paper liners. Sift together flour, cocoa, baking powder and 1 cup sugar twice.
  3. Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently fold in coconut.
  4. Fill prepared cups two-thirds full. Bake until top springs back when lightly touched and cracks feel dry, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Yield: 1-1/2 dozen.
Originally published as Chocolate-Coconut Angel Cupcakes in Light & Tasty February/March 2003, p39

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Reviews forChocolate-Coconut Angel Cupcakes

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MY REVIEW
Lorilee61 User ID: 3573167 53937
Reviewed Sep. 24, 2010

"The texture of this cupcake was hard to get past. However, my father was over the day I made these and he could just not get enough of them. He loved them!"

MY REVIEW
bregen1 User ID: 4316899 46225
Reviewed Sep. 22, 2009

"Substituting the 1 1/2 cups of sugar in this recipe with a product like Splenda cuts a whopping 55-60 calories off each muffin! Just adjust accordingly."

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