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Chocolate-Coconut Cupcakes (Light!)

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“Light and delicious - from Cooking Light”
READY IN:
35mins
SERVES:
12
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 350.
  2. Combine cocoa and i teaspoon cinnamon in a small bowl. Add boiling water, stirring to dissolve cocoa. Set aside.
  3. Combine yogurt and baking soda; stir.
  4. Combine 1/2 cup sugar, 2 tablespoons maragarine, and yolk. Beat at high speed for one minute. Add cocoa mixture, yogurt mixture, flour, coconut, 1 teaspoon vanilla, and almond extract; mix well.
  5. Beat salt and egg white at high speed until stiff peaks form. Fold into batter; divide batter evenly among 12 lined muffin cups. Bake at 350 for 20 minutes or until centers of cupcakes spring back when touched lightly in center.
  6. Combine 1 1/2 tablespoons water, 1 teaspoon margarine and chocolate in saucepan. Place over medium-high heat until chocolate melts. Remove from pan, stir in powdered sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla. Spread this mixture over warm cupcakes.

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