ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate-Coconut Cupcakes

Yield 1 dozen (serving size: 1 cupcake)

Ingredients

  • 3 tablespoons unsweetened cocoa
  • 1 teaspoon ground cinnamon
  • 1/2 cup boiling water
  • 2/3 cup plain fat-free yogurt
  • 1 teaspoon baking soda
  • 1/2 cup sugar
  • 2 tablespoons margarine, melted
  • 1 large egg yolk
  • 1 cup all-purpose flour
  • 3 tablespoons shredded sweetened coconut
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 large egg white (at room temperature)
  • 1 1/2 tablespoons water
  • 1 teaspoon margarine
  • 1/2 ounce semisweet chocolate, chopped
  • 1 cup sifted powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Nutrition Information

  • calories 164
  • caloriesfromfat 21 %
  • fat 3.9 g
  • satfat 1.4 g
  • monofat 1.3 g
  • polyfat 0.8 g
  • protein 2.9 g
  • carbohydrate 29.6 g
  • fiber 0.4 g
  • cholesterol 18 mg
  • iron 1 mg
  • sodium 199 mg
  • calcium 36 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place 12 paper muffin cup liners in muffin cups. Set aside.

  3. Combine cocoa and 1 teaspoon cinnamon in a small bowl. Add boiling water, stirring until cocoa dissolves. Set aside.

  4. Combine yogurt and baking soda; stir.

  5. Combine 1/2 cup sugar, 2 tablespoons margarine, and yolk. Beat at high speed of a mixer 1 minute. Add cocoa mixture, yogurt mixture, flour, coconut, 1 teaspoon vanilla, and almond extract; mix well.

  6. Beat salt and egg white at high speed of a mixer until stiff peaks form. Fold into batter; divide batter evenly among prepared muffin cups. Bake at 350° for 20 minutes or until cupcakes spring back when touched lightly in center.

  7. Combine 1 1/2 tablespoons water, 1 teaspoon margarine, and chocolate in a small saucepan. Place over medium-low heat until chocolate melts. Remove from heat; stir in powdered sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla. Spread 2 teaspoons glaze over each warm cupcake. Let cool on wire racks.