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Chocolate Cupcakes Recipe
|Corn oil||6 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Cocoa||1⁄3 Cup (5.33 tbs) (Hershey's)|
|Baking soda||1 Teaspoon|
|Nonfat buttermilk||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Powdered sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2909 Calories from Fat 944
% Daily Value*
Total Fat 107 g165.2%
Saturated Fat 13.9 g69.6%
Trans Fat 0.3 g
Cholesterol 0 mg
Sodium 1509.5 mg62.9%
Total Carbohydrates 503 g167.7%
Dietary Fiber 30.8 g123.1%
Sugars 322.8 g
Protein 32 g63.6%
Vitamin A Vitamin C
Calcium 12.8% Iron 102%
*Based on a 2000 Calorie diet
Line muffin pans with paper bake cups (2 1/2 inches in diameter).
In large saucepan, melt corn oil spread.
Remove from heat; stir in sugar.
In small bowl, stir together flour, cocoa, baking soda and salt; add alternately with buttermilk and vanilla to mixture in saucepan.
Beat with whisk until well blended.
Spoon into bake cups.
Bake 18 to 20 minutes or until wooden toothpick inserted in centers comes out clean.
Remove from pans to wire racks; cool completely.
Sift powdered sugar over tops.