Chocolate-Coconut Cupcakes

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

Preparation

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.