Chocolate Coconut Cupcakes Light

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Light and delicious - from cooking light

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Steps

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Preheat oven to 350.

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Combine cocoa and i teaspoon cinnamon in a small bowl.

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Add boiling water , stirring to dissolve cocoa.

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Set aside.

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Combine yogurt and baking soda.

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Stir.

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Combine 1 / 2 cup sugar , 2 tablespoons maragarine , and yolk.

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Beat at high speed for one minute.

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Add cocoa mixture , yogurt mixture , flour , coconut , 1 teaspoon vanilla , and almond extract.

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Mix well.

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Beat salt and egg white at high speed until stiff peaks form.

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Fold into batter.

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Divide batter evenly among 12 lined muffin cups.

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Bake at 350 for 20 minutes or until centers of cupcakes spring back when touched lightly in center.

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Combine 1 1 / 2 tablespoons water , 1 teaspoon margarine and chocolate in saucepan.

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Place over medium-high heat until chocolate melts.

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Remove from pan , stir in powdered sugar , 1 / 2 teaspoon cinnamon , 1 / 2 teaspoon vanilla.

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Spread this mixture over warm cupcakes.

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Ingredients

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unsweetened cocoa, ground cinnamon, boiling water, plain fat-free yogurt, baking soda, sugar, margarine, egg yolk, all-purpose flour, shredded coconut, vanilla extract, almond extract, salt, egg white, water, semisweet chocolate, powdered sugar