For cupcakes:

• 3/4 cup all-purpose flour
  (spooned and leveled)
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsweetened cocoa powder, preferably Dutch-process
• 3 tablespoons unsalted butter, melted
• 6 tablespoons buttermilk
• 1 large egg
• 1 large egg white
• Candy decorations (optional)

For light cream-cheese icing:

• 3 ounces softened reduced-fat cream cheese
• 1 cup confectioners' sugar

Directions:

1. Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or 6-cup muffin tin) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt -- set aside.
2. With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg and egg white; beat until combined. Whisk in flour mixture until smooth.
3. Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
4. For the light cream-cheese icing -- with an electric mixer, beat 3 ounces softened reduced-fat cream cheese and 1 cup confectioners' sugar until light and fluffy. (To make without a mixer, sift sugar before stirring into cream cheese.)
5. Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.