Each chocolate cupcake has a white coconut center.
Preheat oven to 350°F. Put muffin liners into 18 cupcake molds. If you need to use two racks in your oven, adjust to divide the oven into thirds for even baking.
Combine ricotta, egg white and sugar in a medium bowl and beat until smooth. Stir in coconut and coconut extract. Set aside.
Combine flour, sugar, cocoa and baking soda in a large bowl. In a small bowl, combine remaining ingredients. Stir this mixture slowly into the flour mixture until smooth.
Spoon half of the batter into paper-cup-lined cupcake cups. Top each with 1 tablespoonful coconut mixture. Spoon remaining batter evenly over filling.
Bake in preheated 350°F oven for 25 to 30 minutes, or until a tester inserted into the center of a cupcake comes out clean. Do not overbake.
Yield: 18 cupcakes
Contributor: pat ciesla
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