Chocolate Cupcakes with Meringue Frosting

I love cupcakes! This recipe makes 12 cupcakes.  I found it in my new issue of food network magazine.

Image by Jason Hedlund

Ingredients:
For the cupcakes:
Cooking spray
1/2 cup loosely packed pitted prunes (I accidentally used dates)
1 cup all-purpose flour
1/3 cup whole-wheat flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 cup packed light brown sugar
2 large eggs
1/2 cup non-fat greek yogurt
1/2 cup vegetable oil
1 tsp vanilla extract

For the frosting:
3 large egg whites
1/3 cup granulated sugar
1/8 tsp cream of tartar
pinch of salt
2 Tbsp unsweetened cocoa powder
1/4 tsp vanilla extract
1/4 tsp finely grated orange zest (optional)

Direction:
1.  Make the cupcakes: preheat the oven to 30F.  Line 12-cup muffin pan or 24-cup mini muffin pans with paper liners; lightly spray.  Soak the prunes in a bowl with 3/4 cup hot water for 10 minutes, or until soft.  Pour into blender and puree until smooth.
2.  Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking soda, baking powder, salt and cinnamon in a bowl.  In another bowl, whisk the prune puree, brown sugar, eggs, yogurt, vegetable oil and vanilla.  Fold the wet ingredients into the dry ingredients until just combined (it's fine if there are a few lumps).
3.  Divide the batter among the muffin cups, filling each 3/4 full.  Bake until a toothpick comes out clean, 18-20 minutes for standard size cupcakes, or 12-14 minutes for minis.  Transfer to rack and let cool in the pan for 10 minutes, then remove from the pan to cool completely.
4.  Make the frosting: Whisk the egg whites, granulated sugar, cream of tartar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the sugar dissolves, 1-2 minutes.  Remove the bowl from the pan.  Transfer the egg white mixture to a stand mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 3-5 minutes.  Sift in the cocoa powder and add the vanilla and orange zest; beat to combine.  Spread the frosting on the cupcakes.

Jason's Rating: 6/10
Beth's Rating: 8/10

Nutrition (1 cupcake):
195 calories
7g fat (1g saturated)
40mg cholesterol
150mg sodium
30g carbohydrates
2g fiber
17g sugar
4g protein