Deep Chocolate Cupcakes

6 large prunes, pitted
3 large egg white
1 1/2 teaspoons vanilla
18 tablespoons flour
3/4 cup sugar
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons powdered sugar

Preheat oven to 350�F. Line 12 2-3/4" muffin cups with paper liners. In food processor, puree prunes and 1/2 cup water until smooth. Scrape puree into large bowl. With electric mixer, beat together prune puree and 1/2 cup water. Add egg whites and vanilla; beat until thoroughly combined. Stir in remaining ingredients; mix completely. Spoon batter evenly into prepared cups, filling each about 2/3 full. Bake 10 to 12 minutes, until toothpick comes out clean. Remove from pan; cool on rack. Sprinkle evenly with powdered sugar.