Chocolate-Coconut Cupcakes

Ingredients

• 0.5 teaspoon almond extract 
• 1 teaspoon baking soda 
• 1 large egg white at room temperature ()
• 1 large egg yolk 
• 0.7 cup yogurt plain fat-free
• 1 cup flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground cinnamon 
• 1 teaspoon butter 
• 2 tablespoons butter melted
• 1 cup powdered sugar sifted
• 0.3 teaspoon salt 
• 0.5 ounce bittersweet chocolate chopped
• 0.5 cup sugar 
• 3 tablespoons coconut or shredded sweetened
• 3 tablespoons cocoa unsweetened
• 0.5 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 
• 0.5 cup water boiling
• 1.5 tablespoons water 

Equipment

• bowl
• sauce pan
• oven
• blender
• muffin liners

Directions

1. Preheat oven to 35
2. Place 12 paper muffin cup liners in muffin cups. Set aside.
3. Combine cocoa and 1 teaspoon cinnamon in a small bowl.
4. Add boiling water, stirring until cocoa dissolves. Set aside.
5. Combine yogurt and baking soda; stir.
6. Combine 1/2 cup sugar, 2 tablespoons margarine, and yolk. Beat at high speed of a mixer 1 minute.
7. Add cocoa mixture, yogurt mixture, flour, coconut, 1 teaspoon vanilla, and almond extract; mix well.
8. Beat salt and egg white at high speed of a mixer until stiff peaks form. Fold into batter; divide batter evenly among prepared muffin cups.
9. Bake at 350 for 20 minutes or until cupcakes spring back when touched lightly in center.
10. Combine 1 1/2 tablespoons water, 1 teaspoon margarine, and chocolate in a small saucepan.
11. Place over medium-low heat until chocolate melts.
12. Remove from heat; stir in powdered sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla.
13. Spread 2 teaspoons glaze over each warm cupcake.
14. Let cool on wire racks.