This recipe is based on one developed by Carol Ritchie for the American Heart Association's Low-Fat and Luscious Desserts cookbook. An 8- or 9-inch heart-shaped or round cake pan can work if you don't have heart-shaped muffin tins. Just increase the cooking time to about 30 minutes.    

Cake:    

1 cup all-purpose flour    

1/2 cup unsweetened cocoa powder (preferably Dutch processed)    

3/4 teaspoon baking soda    

1/2 teaspoon salt    

1/4 teaspoon baking powder    

1/2 cup sugar    

1/2 cup firmly packed brown sugar    

1/2 cup nonfat milk   

  2 tablespoons corn or canola oil   

  2 tablespoons unsweetened applesauce    

1 teaspoon vanilla    

2 large egg whites    

1/4 teaspoon cream of tartar    

Chocolate glaze:    

2 1/2 cups sifted powdered sugar    

2 to 4 tablespoons brewed coffee    

1/4 cup unsweetened cocoa powder    

1/4 cup nonfat milk    

1/4 teaspoon vanilla    

Preheat oven to 350 degrees. Spray twelve 1/2 -cup heart-shaped muffin cups with vegetable spray.    

To make the cake: Sift the flour, cocoa powder, soda, salt and baking powder into a medium bowl. In a large bowl, whisk both sugars, milk, oil and applesauce until smooth. Gradually whisk in the dry ingredients, blending well. Stir in vanilla.    

In a medium bowl, beat the egg whites and cream of tartar with an electric mixer until stiff. Gently fold the whites into the batter. Pour batter into prepared cups.    

Bake 12 to 15 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on rack 20 minutes. Remove cakes from pan and cool completely.    

To make the chocolate glaze: In a medium bowl, whisk all the ingredients. Place the cooling rack with the cake over a sheet of waxed paper. Spread the glaze over the cakes, allowing it to run down the sides.