Almost Fat-free Chocolate Cupcakes

1 1/3 cup All-purpose flour
1/2 cup Unsweetened cocoa powder
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
2 tsp Salt
3/4 cup Packed dark brown sugar
1/4 cup applesauce
1 Egg
1 Egg white
1 tbsp Oil
1 tsp Vanilla extract
2/3 cup Skim milk
Powdered sugar, optional

Preheat oven to 350°F.
Line 12 muffin cups with paper liners.
Combine flour, cocoa, baking powder, soda and salt.
Beat the next six ingredients until combined, about 1 minute.
Stir in flour mixture alternately with milk until just combined.
Pour batter into muffin cups.
Bake 22-25 minutes or until toothpick comes out clean.
Remove cupcakes from pan; cool on wire rack 30 minutes.
Decorate with colouerd sugar, sprinkles etc

Entenmann's Fat-Free Chocolate Cupcakes

1 small Box Jello chocolate pudding powder
1/2 cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self-rising flour
4 Egg whites, beat until stiff with 1 pinch Salt
1 tsp Vanilla
4 oz Applesauce
1/4 tsp Baking soda

In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-line cupcake wells. Bake at 350°F about 18-20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove.