Chocolate Macaroon Cupcakes Recipes

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.

Steps:

• Boil first 4 ingredients for 2 minutes.
• Remove from heat and add vanilla.
• Pour over oatmeal and coconut and mix well.
• Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
• To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside.
• Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
• Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well.
• Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
• Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
• Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
• To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.

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.

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.

Steps:

• Sift the dry ingredients together in a medium bowl.
• In a separate bowl, beat egg whites until frothy and gradually add the granulated sugar. Beat until stiff peaks form.
• Add about half of the dry ingredients to the egg whites, fold until mostly combined, and slowly add the other half. Pipe mixture onto a silicon mat in 1-inch circles.
• Tap the tray a couple times on a hard, flat surface to remove air bubbles.
• Let them sit at room temperature for about 30-60 minutes (until dry to the touch) and bake for 16-17 minutes at 300°F.
• Serve.
• Enjoy!