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Chocolate Coconut Cupcakes Light Recipe

Indulge in these heavenly light chocolate coconut cupcakes! This recipe from Cooking Light is surprisingly low-calorie, yet bursting with rich chocolate and coconut flavor. Perfect for a guilt-free treat or a delightful addition to your next bake sale. Get ready to impress!

Prep Time 20 mins
Cook Time 35 mins
Calories 167.1 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Chocolate Coconut Cupcakes Light 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Coconut Cupcakes Light

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How to Make Chocolate Coconut Cupcakes Light

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, whisk together 1/4 cup unsweetened cocoa powder and 1 teaspoon ground cinnamon.
  3. Add 1/2 cup boiling water to the cocoa mixture, stirring until smooth and cocoa is completely dissolved. Set aside.
  4. In a medium bowl, combine 1 cup plain nonfat Greek yogurt and 1 teaspoon baking soda. Stir gently until combined.
  5. In a large bowl, cream together 1/2 cup granulated sugar, 2 tablespoons unsalted margarine, and 1 large egg yolk using an electric mixer on high speed for 1 minute.
  6. Add the cocoa mixture and yogurt mixture to the wet ingredients. Mix until just combined.
  7. Add 1 1/2 cups all-purpose flour, 1 cup shredded sweetened coconut, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Mix until just combined. Do not overmix.
  8. In a clean bowl, beat 1 large egg white with a pinch of salt using an electric mixer on high speed until stiff, glossy peaks form.
  9. Gently fold the egg whites into the batter until just combined.
  10. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  11. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  13. While cupcakes are cooling, prepare the frosting: In a small saucepan, combine 1 1/2 tablespoons water, 1 teaspoon margarine, and 2 ounces of semisweet chocolate chips.
  14. Cook over medium heat, stirring constantly, until the chocolate is melted and smooth.
  15. Remove from heat and stir in 1 cup powdered sugar, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract until smooth.
  16. Once cupcakes are completely cool, frost with the chocolate frosting.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

81g

Fat

9g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Healthy Cupcakes Desserts Fruit Cakes Nuts Dietary Coconut