1/3 c. vegetable oil
1/2 c. sugar
1 tsp. vanilla
3 tbsp. cocoa powder
2 egg whites
1/3 c. water
3/4 c. flour
1/2 tsp. baking soda
1/4 tsp. cinnamon
Powdered sugar

Blend together oil, sugar, and vanilla. Stir in cocoa. Gradually mix in water. Add flour, soda and cinnamon, beat until smooth. Beat egg whites until soft peaks form. Fold into chocolate mixture.

Spoon batter in 12 paper-lined microwave-safe muffin cups, filling cups 2/3 full. Microwave on high 6 cups at a time, uncovered 1 1/2 to 2 minutes or until no longer doughy. Rotate cups once. Repeat with remaining cupcakes. Cool. Sprinkle with powdered sugar.

TIP: For those not watching calories, frost cupcakes with favorite frosting. Cupcakes freeze well. Thaw 1 cupcake by microwaving 15-20 seconds.