Fall Cocoa Cupcakes

1 1/2 cups flour
3/4 cup sugar
1/4 cup baking cocoa
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 egg
3/4 cup applesauce
1/4 cup butter, melted
1/2 cup dried cranberries

Icing Drizzle:
1 cup powdered sugar
4 1/2 tsp milk

In a bowl, combine the dry ingredients. In another bowl, whisk the egg, applesauce and butter; stir into dry ingredients just until combined. Fold in the cranberries. Fill paper lined muffin cups two-thirds full.

Bake at 350°F for 18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, combine the powdered sugar and milk until smooth. Drizzle over the cupcakes.