1/4 cup plus 1 tablespoon unsweeetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1/3 cup light brown sugar
2 tablepoons unsalted butter, softened
1 large egg
1/2 cup light corn syrup
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup low-fat (1.5%) buttermilk
1 cup granulated sugar
1 large egg white
Pinch of salt
1/2 teaspoon pure vanilla extract
Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners. In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt.
In another bowl, cream the brown sugar and butter. Beat in the egg until incorporated. Add the corn syrup, applesauce and vanilla and beat well. Add the dry ingredients in 3 batches, alternating with the buttermilk and mix just until blended.
Spoon the batter into the muffin cups. Bake for about 18 minutes, or until a cake tester inserted in the center comes out clean. Let cool.
In a small saucepan, combine the sugar with 1/2 cup of water. Bring to a boil and cook until the syrup reaches 240° on a candy thermometer.
Meanwhile, using a standing mixer or handheld electric mixer, beat the egg white with the salt until foamy. While beating, add the hot syrup in a thin steady stream. Add the vanilla and beat until the icing is thickened and cooled. Spread the icing on the cupcakes; let stand for up to 1 hour to allow the icing to set.
The cupcakes can be frozen for 1 month or kept in an airtight container for 2 days.
One Cupcake: Calories 216 kcal, Protein 3 gm, Carbohydrate 46 gm, Cholesterol 24 mg, Total Fat 3 gm, Saturated Fat 1.7 gm.