Chocolate Macaroon Cupcakes

• 2 egg whites
• 1 egg
• 1/3 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1-1/4 cup all-purpose flour
• 1 cup sugar
• 1/3 cup baking cocoa
• 1/2 teaspoon baking soda
• 3/4 cup 1% buttermilk
• Filling:
• 1 cup fat-free ricotta cheese
• 1/4 cup sugar
• 1 egg white
• 1/3 cup flaked coconut
• 1/2 teaspoon coconut or almond extract
• 2 teaspoons confectioners' sugar

1. In a mixing bowl, combine the egg whites, egg, applesauce and vanilla. Combine the flour, sugar, cocoa and baking soda; gradually add to egg white mixture alternately with buttermilk. Spoon half of the batter into 18 muffin cups coated with non-stick cooking spray.
2. In another mixing bowl, beat the ricotta cheese, sugar and egg white until smooth. Stir in coconut and extract. Spoon 1 tablespoonful in the center of each muffin cup. Fill muffin cups two-thirds full with remaining batter.
3. Bake at 350 F. for 28-33 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar. Yield: 1-1/2 dozen.
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egg whites, egg, unsweetened applesauce, vanilla, flour, sugar, baking cocoa, baking soda, buttermilk, filling, ricotta cheese, sugar, egg, flaked coconut, coconut, sugar

Taken from www.epicurious.com/recipes/member/views/chocolate-macaroon-cupcakes-50094849 (may not work)