Ingredients
2 large egg whites, room temperature1 large egg, room temperature1/3 cup unsweetened applesauce1 teaspoon vanilla extract1-1/4 cups all-purpose flour1 cup sugar1/3 cup baking cocoa1/2 teaspoon baking soda3/4 cup buttermilkFILLING:1 cup reduced-fat ricotta cheese1/4 cup sugar1 large egg white1/3 cup sweetened shredded coconut1/2 teaspoon coconut or almond extractConfectioners’ sugar
Preparation
Preheat oven to 350°. Coat 18 muffin cups with cooking spray.
Beat first 4 ingredients until well blended. In another bowl, whisk together flour, sugar, cocoa and baking soda; gradually beat into egg mixture alternately with buttermilk.
For filling, beat ricotta cheese, sugar and egg white until blended. Stir in coconut and extract.
Fill prepared cups with half of the batter. Drop filling by tablespoonfuls into center of each cupcake; cover with remaining batter.
Bake until a toothpick inserted in cupcake portion comes out clean, 28-33 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely. Dust with confectioners’ sugar.
