Preheat oven to 350 degrees. Coat 18 muffin cups with nonstick spray. Beat ricotta, 1/4 cup sugar, and 1 egg white in a medium bowl until smooth. Stir in coconut and coconut extract.
In another medium bowl, whisk flour, cocoa, baking soda and remaining 1 cup sugar.
In a large bowl, whisk buttermilk, applesauce, vanilla and remaining 2 egg whites. Mix in flour mixture.
Divide half of batter evenly among muffin cups. Spoon 1 Tbs of ricotta mixture into center of each. Top with remaining batter.
Bake until a toothpick inserted in center of a muffin comes out clean, 25-30 mins.
Cool for 5 mins in pans on a wire rack.
Remove cupcakes from pans, and place on the wire rack to cool.
Serving
Suggestions
per serving- Cal- 121. Fat- 1.3 g. Chol- 1 mg. Sodium- 91 mg. Fiber- 0.8 g.
Originally Submitted
11/23/2009
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