CHOCOLATE MACAROON CUPCAKES
A delightful coconut and ricotta cheese filling is hidden inside these chocolate cupcakes. -Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 126 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 85mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
COCONUT AND MARZIPAN MACAROONS
These chocolate-dipped macaroons originate from the German city of Lübeck, popular for its marzipan.
Provided by nch
Categories Desserts Cookies Macaroon Recipes
Time 1h30m
Yield 65
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
- Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
- Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
- Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
- Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.
- Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.
Nutrition Facts : Calories 90.5 calories, Carbohydrate 12.6 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 6.4 mg, Sugar 11.3 g
COCOA MACAROON MUFFINS
This recipe is an old-time favorite that I've modified over the years depending on whether I served them for breakfast, a snack or as dessert. I love chocolate in any form, and these muffins pair it with coconut for a yummy result. -Carol Wilson, Rio Rancho, New Mexico
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Combine the milk, egg and oil. Stir into dry ingredients just until moistened. , Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups. Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 253 calories, Fat 11g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 346mg sodium, Carbohydrate 34g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE MACAROON MUFFINS
What can be better then chocolate and coconut? This muffin makes a wonderful breakfast when you are looking for something a bit sinful, it also makes a wonderful snack or dessert.
Provided by Chef Buggsy Mate
Categories Quick Breads
Time 47m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine flour, sugar, cocoa, baking powder, salt and chocolate chips.
- Combine milk, egg and oil; mix well.
- Stir into dry ingredients just until moistened.
- Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups.
- Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread).
- Top with remaining batter.
- Sprinkle with remaining coconut.
- Bake at 400 degrees for 20-22 minutes or until muffins test done.
- Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 247.9, Fat 11, SaturatedFat 4.2, Cholesterol 22.9, Sodium 329.8, Carbohydrate 34.1, Fiber 1.4, Sugar 15.9, Protein 4.5
CHOCOLATE MACAROON MUFFINS
It's 2, 2, 2 desserts in 1! These are delicious chocolate muffins with an awsome coconut macaroon filling. These are quick and easy.
Provided by Karen..
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Filling: Combine all ingredients, mixing well.
- Muffins: Combine dry ingredients in a large bowl.
- Make a well in center.
- Combine egg, milk and oil and pour into well.
- Stir until dry ingredients are just moistened.
- Spoon batter into greased or paper lined muffin tins, filling 1/3 full.
- Spoon 2 tsp of filling into center of each muffin cup.
- Spoon remaining batter over tops, filling each until they are 2/3 full.
- Bake for 20 minutes.
- Serve warm.
MOIST CHOCOLATE MUFFINS
One word: scrumptious! Very moist, tasty and full of chocolate goodness! Even better the next day.
Provided by LONESTAR1
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 45.3 g, Cholesterol 17.5 mg, Fat 15 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 131.9 mg, Sugar 26.4 g
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