Chocolate-Filled Mango Cupcakes with Cherry Frosting
Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
These have a yummy surprise in the middle!
Ingredients
  • Cupcakes:
  • 3¾ cup cake flour
  • 3 tsp baking powder
  • 1 cup sugar
  • ½ stick butter
  • 1½ cup lowfat greek yogurt
  • 2 eggs
  • 2 egg whites
  • ½ cup coconut milk
  • 1 tsp vanilla
  • 1 cup mango puree (frozen mango is a good option if fresh isn't available)
  • Hershey's Dark Chocolate kisses
  • Frosting:
  • 1 pkg Lowfat (Neufachatel) cream cheese
  • 1 cup pureed cherries
  • ¾ c white sugar
  • Dark Chocolate chocolate chips for garnish
Instructions
  1. Cupcakes:
  2. Puree mango in a food processor.
  3. In a bowl, mix with an electric beater the sugar and butter until creamy.
  4. Add in the whole eggs, coconut milk, vanilla, greek yogurt and mango puree
  5. Sift the dry ingredients into the bowl with the wet ingredients: flour and baking powder.
  6. Mix well.
  7. In a separate bowl, beat the egg whites until soft peaks form, set aside
  8. Fold egg whites into the cupcake batter and gently mix.
  9. Preheat oven to 350 degrees.
  10. Line cupcake tins with paper wrappers.
  11. Put two tablespoons of batter in the middle of each cupcake well and lace an unwrapped Hershey Kiss on top of the batter.
  12. Fill the cupcake wells with batter to the top.
  13. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  14. Frosting:
  15. Puree cherries and drain off any excess juice
  16. Mix cherries with cream cheese and sugar
  17. When cupcakes have cooled, frost and garnish with a chocolate chip.
Notes
For the frosting, fresh cherries are better than frozen because there is less liquid and the frosting is better consistency. If you have to use frozen, puree first and drain the juice as much as possible.
Recipe by Amor y Sabor at https://amorysabor.com/chocolate-filled-mango-cupcakes-with-cherry-frosting/