- 3 T. unsweetened cocoa
- 1 tsp. ground cinnamon
- 1/2 c. boiling water
- 2/3 c. plain nonfat yogurt or 2/3 c. fat-free vanilla yogurt ( Dannon Light and Fit)
- 1 tsp. baking soda
- 1/2 c. sugar
- 2 T. light stick butter
- 1 egg yolk
- 1 c. flour
- 3 T. shredded sweetened coconut
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- 1/4 tsp. salt
- 1 egg white
- 1-1/2 T. water
- 1 tsp.light stick butter
- 1/2 oz. semisweet chocolate, chopped
- 1 c. powdered sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla
Combine cocoa and 1 tsp. cinnamon. Add boiling water and stir until cocoa dissolves.
Combine yogurt and baking soda.
Combine sugar, 2 T. margarine and egg yolk. Beat on high with an electric mixer. Add cocoa mixture, then yogurt mixture, then flour, then next three ingredients. Mix well.
Beat 1/4 tsp. salt and egg white on high with clean beaters until still peaks form. Fold into chocolate mixture. Spoon evenly into muffin cups lined with paper liners or sprayed with Pam. Bake for 15-20 minutes at 350 or until cupcakes spring back when lightly touched.
Combine 1-1/2 T. water, 1 tsp. butter and chocolate in a small saucepan. Cook over medium heat until chocolate is melted. Add powdered sugar, cinnamon and vanilla. Whisk until smooth. You may have to add a little more water.
Remove cupcakes from pan as soon as you take them out of the oven. Place on a wire rack. Frost immediately, while warm.