Chocolate Macaroon Cupcakes

Total Time:Prep: 20 min. Bake: 30 min. + cooling

Recipe by Dolores Skrout, Summerhill, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 15, 2022

A delightful coconut and ricotta cheese filling is hidden inside these chocolate cupcakes. —Dolores Skrout, Summerhill, Pennsylvania

TEST KITCHEN APPROVED

Chocolate Macaroon Cupcakes

Add your review
Yield:1-1/2 dozen
Prep:20 min
Cook:30 min
Save Saved Saving print

Ingredients

  • 2 large egg whites, room temperature
  • 1 large egg, room temperature
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk
  • filling:
    • 1 cup reduced-fat ricotta cheese
    • 1/4 cup sugar
    • 1 large egg white
    • 1/3 cup sweetened shredded coconut
    • 1/2 teaspoon coconut or almond extract
    • Confectioners' sugar
Text Ingredients
Shop Recipe

Directions

  1. 1
    Preheat oven to 350°. Coat 18 muffin cups with cooking spray.
  2. 2
    Beat the first 4 ingredients until well blended. In another bowl, whisk together flour, sugar, cocoa and baking soda; gradually beat into egg mixture alternately with buttermilk.
  3. 3
    For filling, beat ricotta cheese, sugar and egg white until blended. Stir in coconut and extract.
  4. 4
    Fill prepared cups with half of the batter. Drop filling by tablespoonfuls into center of each cupcake; cover with remaining batter.
  5. 5
    Bake until a toothpick inserted in cupcake portion comes out clean, 28-33 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar.

Nutrition Facts

1 cupcake: 126 calories, 2g fat (1g saturated fat), 14mg cholesterol, 85mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.
Loading Popular in the Community
Loading Reviews