145 Calorie Chocolate Peanut Butter Cupcakes

These are definitely tasty and very moist. Id like to hear about any variations anyone comes up with

1 1/2 cups flour
1/2 cup sugar
1/3 cup dark unsweetened hersheys cocoa
1 tsp baking soda
1 tsp salt

1/2 cup unsweetened applesauce
1 cup water
1 tsp vanilla
1 TBSP vinegar

Mix the dry ingredients well. Add wet ingredients and stir just until combined - don't over mix.
Pour into GREASED (I use non-stick spray) cupcake tins (if you use paper inserts, grease them well as the cake will stick to the paper). Bake @ 350 degrees for 20-25 minutes until toothpick comes out clean.

1 regular tub cool whip free - softened
1-2 TBSP creamy peanut butter

Mix cool whip and peanut butter with beaters. Keep in freezer or fridge before using. Top on cupcake just prior to eating as it will melt like ice cream.

I am still trying to figure out how to make a frosting that is low calorie and more stable - perhaps whipped coconut cream? I did see a two ingredient recipe using cool whip and pudding mix that looked pretty stable, not sure of the calorie count.