Preheat oven to 325 F.
In a medium-sized mixing bowl, beat egg yolks thoroughly.
Gradually mix in sugar and cocoa powder.
Mix in water and vanilla.
Slowly mix in flour until just combined.
In another medium-sized bowl, beat egg whites until frothy.
Add cream of tartar to the egg whites and beat until soft peaks form.
Gently fold the egg whites into the egg yolk mixture.
Evenly divide the batter between 12 cupcake liners, filling them almost to the top.
Bake for 20 minutes or until a toothpick comes out dry.
Using a small paring knife, remove a cone shaped piece from the center of the cupcake.
Using a spoon or a turkey baster, fill the hole with cranberry syrup.
Replace the removed cupcake piece, cutting it to size if necessary. It will be covered with frosting so it doesn’t have to look pretty.
Optionally, drizzle any leftover cranberry syrup on top of the cupcakes.