Almost Fat-free Chocolate Cupcakes

Preheat the oven to 350°F and line a muffin tin with paper cupcake liners.

Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt in a large bowl.

In another bowl, combine the packed dark brown sugar, cinnamon applesauce, egg, egg white, oil, and vanilla extract, stirring until well blended.

Pour the wet ingredients into the dry ingredients and fold together gently until just combined, being careful not to overmix.

Stir in the skim milk until the batter reaches a smooth, pourable consistency.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake at 350°F for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs.

Remove the muffin tin from the oven and allow the cupcakes to cool in the tin for 5 minutes.

Transfer the cupcakes to a wire rack and cool completely before serving, approximately 15-20 minutes.