Spiced Cocoa Cupcakes Recipe

Spiced Cocoa Cupcakes Recipe photo by Taste of Home

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"To me, a good cup of hot spiced cocoa is heavenly, and that's what these remind me of," points out Shirley Glaab of Hattisburg, Mississippi. Priced at a mere 15¢ per cupcake, the drizzled desserts are a budget-friendly finish for any meal.

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Spiced Cocoa Cupcakes Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 12 Servings

15 20 35

Ingredients

1-1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
3/4 cup applesauce
1/4 cup butter, melted
1/2 cup dried cranberries
1 cup confectioners' sugar
4-1/2 teaspoons milk

Directions

In a large bowl, combine the first seven ingredients. In another bowl, whisk the egg, applesauce and butter; stir into dry ingredients just until combined. Fold in the cranberries.
Fill greased or paper lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center 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. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 212 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 173 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Spiced Cocoa Cupcakes in Quick Cooking September/October 2004, p8

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Spiced Cocoa Cupcakes

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(1-1) of 1 reviews

Reviewed on Feb. 21, 2012 by vewebber58

Good cupcakes - I like the fact that they don't contain a lot of fat, they're nicely spiced, and they're also very easy and quick to make. I never got around to getting the drizzles of frosting on them, which would make them seem more like a dessert. To me, they seemed like muffins. I enjoyed having one with my cup of tea in the morning. I had some dried cherries to use up, so I substituted them for the cranberries...yum!