Best 2 Chocolate Macaroon Cupcakes Recipes
Chocolate macaroon cupcakes are a delightful treat that is perfect for any occasion. They are made with a moist chocolate cupcake base and a chewy macaroon topping. The combination of the two textures and flavors creates a cupcake that is both delicious and satisfying. If you are looking for a new recipe to try, chocolate macaroon cupcakes are definitely worth a try. They are easy to make and only require a few simple ingredients. Plus, they are sure to be a hit with your friends and family.
Here are our top 2 tried and tested 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:
- Prep the Macarons Ahead: Macarons can be stored in an airtight container in the refrigerator for up to 3 days before assembling the cupcakes.
- Chill the Cupcake Batter: Chilling the batter before baking helps the cupcakes rise evenly and prevents them from becoming too dense.
- Use a Cookie Scoop: A cookie scoop helps ensure that the cupcake batter is evenly distributed into the muffin cups.
- Don't Overfill the Muffin Cups: Fill the muffin cups no more than 2/3 full to prevent the cupcakes from overflowing.
- Bake the Cupcakes Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure that the cupcakes are fully baked.
- Let the Cupcakes Cool Completely Before Frosting: This will help prevent the frosting from melting.
- Garnish the Cupcakes with Chocolate Curls or Raspberries: This adds a touch of elegance and makes the cupcakes even more irresistible.
Conclusion:
These chocolate macaroon cupcakes are a decadent and delicious treat that is perfect for any occasion. The combination of rich chocolate and coconut macaroons is sure to please everyone. With a little planning and effort, you can make these cupcakes at home and impress your friends and family.
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