Yield
1 dozen (serving size: 1 cupcake)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 3

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

Step 4

Combine yogurt and baking soda; stir.

Step 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.

Step 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.

Step 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.

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