Best 2 Chocolate Macaroon Cupcakes Recipes
Indulge in a delightful journey of flavors with our tantalizing chocolate macaroon cupcakes. These exquisite treats are a harmonious blend of moist chocolate cupcakes, delicate macaroon shells, and a luscious chocolate ganache filling. Each cupcake is a celebration of textures and tastes, offering a symphony of rich chocolate, chewy coconut, and a velvety ganache that melts in your mouth. They're perfect for any occasion, whether it's a special celebration or a cozy afternoon treat. With our easy-to-follow recipes, you can recreate these culinary masterpieces in your own kitchen and impress your loved ones with your baking skills.
Let's cook with our recipes!
CHOCOLATE MACAROON CUPCAKES
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
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 MACAROON CUPCAKES
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 non-stick 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 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. See more good recipes at: www.havefunbaking.com And check our: www.lovetobakeandcook.blogspot.com
Tips:
- Always use the freshest ingredients possible.
- Make sure your butter and eggs are at room temperature before you start baking.
- Don't overmix the batter. Overmixing can make the cupcakes tough.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
- For the best results, use a piping bag to frost the cupcakes.
- If you don't have a piping bag, you can use a spoon to spread the frosting on the cupcakes.
- Top the cupcakes with a chocolate macaroon or other desired topping.
- Serve the cupcakes immediately or store them in the refrigerator for up to 3 days.
Conclusion:
Chocolate macaroon cupcakes are a delicious and elegant dessert that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make sure that your chocolate macaroon cupcakes turn out perfect every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-large-groups #cupcakes #desserts #fruit #easy #cakes #chocolate #nuts #dietary #coconut #number-of-servings
You'll also love
