Chocolate Cupcakes Recipe
Ingredients
| 6 tablespoons light corn oil spread | ||
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| 1/3 cup HERSHEYJS Cocoa | ||
| Baking soda | 1 Teaspoon | |
| Salt | 1 Dash | |
| 1 cup nonfat buttermilk | ||
| Vanilla extract | 1/2 Teaspoon | |
| Powdered sugar | ||
Directions
Heat oven to 350°F.
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.
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.
Chef
