Spiced Cocoa Cupcakes Recipe

5 2 4
Spiced Cocoa Cupcakes Recipe
Spiced Cocoa Cupcakes Recipe photo by Taste of Home
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Spiced Cocoa Cupcakes Recipe

Read Reviews
5 2 4
Publisher Photo
To me, a good cup of hot spiced cocoa is heavenly, and that's what these chocolate cupcakes remind me of. The drizzled desserts are a budget-friendly finish for any meal. —Shirley A. Glaab, Hattiesburg, Mississippi
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

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 large egg
  • 3/4 cup applesauce
  • 1/4 cup butter, melted
  • 1/2 cup dried cranberries
  • 1 cup confectioners' sugar
  • 4-1/2 teaspoons whole 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 in 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.
Originally published as Spiced Cocoa Cupcakes in Quick Cooking September/October 2004, p8

Nutritional Facts

1 each: 212 calories, 5g fat (3g saturated fat), 28mg cholesterol, 173mg sodium, 41g carbohydrate (27g sugars, 1g fiber), 3g protein.

  • 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 large egg
  • 3/4 cup applesauce
  • 1/4 cup butter, melted
  • 1/2 cup dried cranberries
  • 1 cup confectioners' sugar
  • 4-1/2 teaspoons whole milk
  1. 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.
  2. Fill greased or paper lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, combine the confectioners' sugar and milk until smooth. Drizzle over cupcakes. Yield: 1 dozen.
Originally published as Spiced Cocoa Cupcakes in Quick Cooking September/October 2004, p8

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Reviews forSpiced Cocoa Cupcakes

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MY REVIEW
Healthtex User ID: 6290507 217805
Reviewed Jan. 13, 2015

"This has great flavor and the little bit of icing makes it perfect. Mine was a bit dry but I think I cooked them a few minutes too long."

MY REVIEW
vewebber58 User ID: 998755 137358
Reviewed Feb. 21, 2012

"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!"

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