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Recipe Summary

Yield:
1 dozen (serving size: 1 cupcake)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

164 calories; calories from fat 21%; fat 3.9g; saturated fat 1.4g; mono fat 1.3g; poly fat 0.8g; protein 2.9g; carbohydrates 29.6g; fiber 0.4g; cholesterol 18mg; iron 1mg; sodium 199mg; calcium 36mg.
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