Chocolate Macaroon Cupcakes Recipes

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CHOCOLATE MACAROON CUPCAKES



Chocolate Macaroon Cupcakes image

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

2 large egg whites
1 large egg, room temperature
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1/2 teaspoon baking soda
3/4 cup buttermilk
FILLING:
1 cup reduced-fat ricotta cheese
1/4 cup sugar
1 large egg white
1/3 cup sweetened shredded coconut
1/2 teaspoon coconut or almond extract
Confectioners' sugar

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

CHOCOLATE CHIP AND MASCARPONE CUPCAKES



Chocolate Chip and Mascarpone Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h55m

Yield 24 cupcakes

Number Of Ingredients 16

5 ounces unsweetened chocolate, chopped
1 cup water
1/3 cup mascarpone cheese, at room temperature
2 1/4 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
2/3 cup heavy whipping cream
1/2 teaspoon vanilla extract
Special equipment: 2 (12-count) muffin pans with paper liners

Steps:

  • For the Cupcakes:
  • Place an oven rack in the center of the oven and preheat to 325 degrees F.
  • Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.
  • Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.
  • Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.
  • For the Ganache:
  • Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.
  • Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.
  • Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.

CHOCOLATE MACAROONS II



Chocolate Macaroons II image

A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.

Provided by Linda Eurich

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 24

Number Of Ingredients 12

3 ounces cream cheese, softened
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
½ cup finely chopped walnuts
⅓ cup butter
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup Dutch process cocoa powder
1 egg
3 tablespoons milk
½ teaspoon baking soda

Steps:

  • To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
  • To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
  • Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
  • Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
  • Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 19.7 g, Cholesterol 18.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 67.7 mg, Sugar 12.5 g

MAYAN MACAROON CUPCAKES



Mayan Macaroon Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 24 cupcakes

Number Of Ingredients 22

4 cups flour
1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups sugar
6 eggs
2 cups canola oil
2 cups plain yogurt
2 tablespoons instant coffee
2 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 teaspoon ancho chile powder
Vanilla Italian Buttercream Frosting, recipe follows
Toasted Coconut, recipe follows
Chocolate syrup, store-bought or homemade, for garnish
1 cup egg whites (7 large)
1/8 teaspoon cream of tartar
2 cups sugar
1 3/4 pounds unsalted butter, cut into 1-inch pieces
1 tablespoon vanilla extract
4 cups shredded sweetened coconut

Steps:

  • Preheat the oven to 325 degrees F. Line 2 cupcake pans with 24 cupcake liners.
  • Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Set the bowl aside. In the bowl of a stand mixer, with a paddle attachment, cream the sugar and eggs until light yellow in color, about 3 minutes. Add the oil and mix until incorporated. Add the sifted ingredients and mix until incorporated. Then, add the yogurt and mix until incorporated. Scrape down the sides of the bowl, add the coffee, cinnamon, vanilla extract and ancho chile powder. Mix until incorporated.
  • Fill 24 cupcake liners three-quarters full of batter. Bake until an inserted toothpick comes out clean, for 20 minutes. Let the cupcakes cool 15 minutes, then pull them from the pan and place on a cooling rack or a flat sheet pan.
  • To assemble: Scoop 1/4 cup Vanilla Italian Buttercream Frosting onto the middle of the cupcake. Roll the cupcake, upside down, in bowl of Toasted Coconut until top is rounded and coated in coconut. Drizzle chocolate syrup on top.
  • In the bowl of a large standing mixer, combine the egg whites and cream of tartar. Whip with whisk attachment at medium speed until frothy. Add 1 1/2 cups sugar and whip at high speed until stiff peaks form.
  • In a saucepan on medium-high heat, stir the remaining 1/2 cup sugar into 1/2 cup water. Place a candy thermometer in the pan. When the simple syrup reaches soft ball stage (235 to 245 degrees F), immediately pour into the egg white mixture while the mixer is on low speed. Once the syrup is added, turn the mixer to high speed for 15 minutes or until the bottom of the mixing bowl is cool. Add the butter and whip until smooth and silky. Add the vanilla extract and mix until incorporated.
  • Preheat the oven to 325 degrees F.
  • Spread the coconut out evenly on a cookie sheet, forming a single layer. Bake until golden brown but not scorched, 12 minutes (stirring halfway through). Let cool for 15 minutes. Put the toasted coconut in a bowl.

CHOCOLATE MACAROON CUPCAKES



Chocolate Macaroon Cupcakes image

Make and share this Chocolate Macaroon Cupcakes recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 43m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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 alternatively with buttermilk. Spoon half of the batter into 18 muffin cups coated with nonstick cooking spray.
  • 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.
  • Bake at 350F 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; cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 110.5, Fat 1.1, SaturatedFat 0.7, Cholesterol 12.2, Sodium 62.8, Carbohydrate 23.4, Fiber 0.9, Sugar 15.4, Protein 2.5

CHOCOLATE MACAROON CUPCAKES



Chocolate Macaroon Cupcakes image

A delightful coconut and ricotta cheese filling is hidden inside these cupcakes. The recipe is from field editor Dolores Skrout of Summerhill, Pennsylvania.

Provided by Allrecipes Member

Time 50m

Yield 18

Number Of Ingredients 15

2 large egg whites egg whites
1 egg
⅓ cup unsweetened applesauce
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 cup sugar
⅓ cup baking cocoa
½ teaspoon baking soda
¾ cup 1% buttermilk
1 cup fat-free ricotta cheese
¼ cup sugar
1 egg white
⅓ cup flaked coconut
½ teaspoon coconut or almond extract
2 teaspoons confectioners' sugar

Steps:

  • 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 nonstick cooking spray.
  • I n 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.
  • Bake at 350 degrees 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; cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 127.4 calories, Carbohydrate 24.1 g, Cholesterol 14.7 mg, Fat 2.1 g, Fiber 1 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 79.2 mg, Sugar 15.8 g

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

Chocolate cupcakes are the ultimate party food. Make some for your next party!

Provided by Ladan M Miller

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 30m

Yield 16

Number Of Ingredients 10

1 ⅓ cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1 ½ cups white sugar
2 eggs
¾ teaspoon vanilla extract
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
  • Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g

CHOCOLATE MACAROON MUFFINS



Chocolate Macaroon Muffins image

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

2 cups flour
1/2 cup sugar
3 tablespoons cocoa
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/3 cup vegetable oil
1 cup sweetened flaked coconut
1/4 cup sweetened condensed milk
1/4 teaspoon almond extract

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.

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