Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

Dissolve 1 Tbsp. instant coffee granules in 1 1/3 cups hot water. Beat coffee mixture, cake mix, applesauce and egg substitute in large bowl with electric mixer on low speed for 1 minute, scraping bowl constantly. Beat on medium speed for 2 minutes. Fill muffin cups 3/4 full with batter. Bake 25 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from oven and allow to cool completely.

To make frosting, dissolve 1 tsp. instant coffee granules in 1 Tbsp. hot water. In a small bowl, beat margarine, confectioner's sugar, cocoa powder and coffee until smooth. Spread on cupcakes. Store, loosely covered, at room temperature.

Nutrition Information:
136 Cal., 2.2 g. fat, 0.6 g. fiber