Chocolate-Coconut Cupcakes (Light!)

• 3 tablespoons unsweetened cocoa
• 1 teaspoon ground cinnamon
• 12 cup boiling water
• 23 cup plain fat-free yogurt
• 1 teaspoon baking soda
• 12 cup sugar
• 2 tablespoons margarine, melted
• 1 large egg yolk
• 1 cup all-purpose flour
• 13 cup shredded coconut
• 1 teaspoon vanilla extract
• 12 teaspoon almond extract
• 14 teaspoon salt
• 1 large egg white (at room temp.)
• 1 12 tablespoons water
• 1 teaspoon margarine
• 12 ounce semisweet chocolate, chopped
• 1 cup powdered sugar, sifted
• 12 teaspoon ground cinnamon
• 12 teaspoon vanilla extract

1. preheat oven to 350.
2. Combine cocoa and i teaspoon cinnamon in a small bowl.
3. Add boiling water, stirring to dissolve cocoa.
4. Set aside.
5. Combine yogurt and baking soda; stir.
6. Combine 1/2 cup sugar, 2 tablespoons maragarine, and yolk.
7. Beat at high speed for one minute.
8. Add cocoa mixture, yogurt mixture, flour, coconut, 1 teaspoon vanilla, and almond extract; mix well.
9. Beat salt and egg white at high speed until stiff peaks form.
10. Fold into batter; divide batter evenly among 12 lined muffin cups.
11. Bake at 350 for 20 minutes or until centers of cupcakes spring back when touched lightly in center.
12. Combine 1 1/2 tablespoons water, 1 teaspoon margarine and chocolate in saucepan.
13. Place over medium-high heat until chocolate melts.
14. Remove from pan, stir in powdered sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla.
15. Spread this mixture over warm cupcakes.

unsweetened cocoa, ground cinnamon, boiling water, yogurt, baking soda, sugar, margarine, egg yolk, flour, coconut, vanilla, almond, salt, egg white, water, margarine, semisweet chocolate, powdered sugar, ground cinnamon, vanilla

Taken from www.food.com/recipe/chocolate-coconut-cupcakes-light-239046 (may not work)