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Chocolate Macaroon Cupcakes

A delightful coconut and ricotta cheese filling is hidden inside these chocolate cupcakes. —Dolores Skrout, Summerhill, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    1-1/2 dozen

Ingredients

  • 2 large egg whites
  • 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

  • Preheat oven to 350°. Coat 18 muffin cups with cooking spray.
  • 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.
  • For filling, beat ricotta cheese, sugar and egg white until blended. Stir in coconut and extract.
  • Fill prepared cups with half of the batter. Drop filling by tablespoonfuls into center of each cupcake; cover with remaining batter.
  • 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.

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