Macaroon Filled Chocolate Cupcakes
|Fat free ricotta cheese||1 Cup (16 tbs)|
|Flaked coconut||1⁄3 Cup (5.33 tbs)|
|Coconut extract||1 Teaspoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Sugar||1 Cup (16 tbs)|
|Unsweetened cocoa powder||1⁄3 Cup (5.33 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Egg whites||2 , lightly beaten|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Unsweetened applesauce||1⁄3 Cup (5.33 tbs)|
To make the filling: In a medium bowl, beat together the ricotta cheese, sugar and egg white until smooth! Stir in the coconut and coconut extract.
Set the filling aside.
To make the cupcakes: Preheat the oven to 350°.
Lightly spray 18 cupcake cups with no-stick spray; set aside.
In a large bowl, stir together the flour, sugar, cocoa and baking soda.
In a small bowl, combine the egg whites, buttermilk, applesauce and vanilla.
Add the buttermilk mixture to the flour mixture and mix until smooth.
Spoon half of the batter evenly into the prepared cupcake cups.
Then spoon 1 tablespoon of the filling on top and in the center of each.
Spoon the remaining batter evenly on top of the coconut filling in each cupcake.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes.
Then remove cupcakes and cool on a wire rack.