DEEP CHOCOLATE CUPCAKES

6 large pitted prunes
1/2 cup water
3 large egg whites
1 1/2 tsp vanilla extract
18 tbsp all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tbsp powdered sugar (for topping)

Preheat oven to 350 degrees F. Line 12 (2 3/4-inch) muffin cups with paper liners.

In food processor, puree prunes and 1/2 cup water until smooth. Scrape puree into large bowl.

With electric mixer, beat together prune puree and 1/2 cup water. Add egg whites and vanilla; beat until thoroughly combined. Stir in remaining ingredients; mix completely. Spoon batter evenly into prepared cups, filling each about 2/3 full.

Bake 10 to 12 minutes, until toothpick comes out clean. Remove from pan; cool on rack. Sprinkle evenly with powdered sugar.

Makes 12
Adapted from source: Weight Watchers magazine, March 1993