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Macaroon-Filled Chocolate Cupcakes Recipe


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     Macaroon-Filled Chocolate Cupcakes

Category   Desserts - Breads
Sub Category   Low-fat
Servings   18 cupcakes

1 cup fat-free ricotta cheese
1 1/4 cup granulated sugar
3 egg whites
1/3 cup flaked coconut
1 tsp coconut extract
1 1/4 cup unbleached flour
1/3 cup unsweetened cocoa
1/2 tsp baking soda
3/4 cup buttermilk
1/3 cup unsweetened applesauce
1 tsp vanilla extract

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.

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