Chocolate-Coconut Cupcakes



1 dozen (serving size: 1 cupcake)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 350°.

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

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

Combine yogurt and baking soda; stir.

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.

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.

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.

Jim Fobel,

Cooking Light

January 1997
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