Just got done inhaling one of these! Warning: VERY sweet with drizzle. Would probably be good without the drizzle, but if you've got a big sweet tooth (like me! ) you'll like the drizzle.
Spiced Cocoa Cupcakes Adapted from Sept/Oct 2004 Quick Cooking
1 1/2 cups unbleached all-purpose flour 3/4 cup sugar 1/4 cup baking cocoa 3/4 tsp baking soda 1/4 tsp salt 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 2 egg whites or 1/4 cup Egg Beaters 3/4 cup applesauce 1/4 cup canola oil 1/2 cup dried cranberries (I used just like this. You can chop them some or use less, depending on what you can tolerate.) 1 cup confectioners' sugar 4 1/2 tsp soy/rice milk
In a bowl, combine the first seven ingredients. In another bowl, whisk the egg, applesauce, and canola oil; stir into dry ingredients until combined. Fold in the cranberries. Fill muffin cups sprayed with non-stick spray or paper-lined two-thirds full.
Bake at 350 F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the confectioners' sugar and milk until smooth. Drizzle over cupcakes.
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Spiced Cocoa Cupcakes
Warning: VERY sweet with drizzle. Would probably be good without the drizzle, but if you've got a big sweet tooth (like me! 
) you'll like the drizzle.
