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Spiced Cocoa Cupcakes

 Spiced Cocoa Cupcakes
"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.
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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

2 of 2

Spiced Cocoa Cupcakes (continued)

Directions (continued)

  • 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.